Ingredients:

  • 3 lbs Yukon Gold potatoes, scrubbed and peeled
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cloves garlic, minced
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 tbsp fresh thyme leaves
  • 1/2 cup freshly grated Parmesan cheese

Instructions:

  1. Peel Yukon Gold potatoes and use a mandoline to slice into uniform 1/8-inch rounds. Submerge in cold water to remove excess starch, then pat completely dry.
  2. In a heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a light roux.
  3. Slowly whisk in the milk and heavy cream. Add minced garlic and thyme. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Grease a 9x13 inch baking dish. Layer one-third of the potatoes in overlapping rows, seasoning with salt and pepper. Pour one-third of the sauce over the layer. Repeat for three layers total.
  5. Cover with foil and bake at 350°F (175°C) for 45 minutes to steam the potatoes. Remove foil, sprinkle with Parmesan cheese, and bake for an additional 30 minutes at 400°F (200°C) until the top is golden brown and potatoes are tender.