3 pounds Yukon Gold potatoes, peeled and sliced into 1/8 inch rounds
1/4 cup unsalted butter
1/4 cup all purpose flour
2 cups whole milk
1 cup heavy cream
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/2 cup finely shredded parmesan cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a 9 by 13 inch baking dish generously with butter or a light coating of oil to ensure the potatoes do not stick to the sides during the long baking process.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about one to two minutes until the mixture is golden and bubbly, which helps remove the raw flour taste. Slowly pour in the milk and heavy cream while whisking constantly to prevent any lumps from forming.
Add the minced garlic, salt, black pepper, dried thyme, and nutmeg to the sauce. Continue to cook and stir over medium heat until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the shredded parmesan cheese until melted and smooth.
Place half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour half of the prepared cream sauce over the potatoes, spreading it out to cover them completely. Repeat with the remaining potatoes and the rest of the sauce.
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and continue baking for another 25 to 30 minutes, or until the potatoes are fork tender and the top is beautifully golden brown and bubbling. Let the dish rest for 10 minutes before serving to allow the sauce to set.
