Creamy Parmesan Oven-Baked Potatoes

You will need:
2 1/ 2 lbs potatoes, peeled
2 cups (480 ml) heavy cream
1 cup (100 g) freshly grated Parmesan
cheese
3 tablespoons unsalted butter, cut into
small pieces
2 cloves garlic, minced or smashed
1 teaspoon fresh thyme leaves (or 1/ 2
teaspoon dried thyme)
Salt, to taste (about 1 teaspoon)
Freshly ground black pepper, to taste.
Method:
Preheat your oven to 375°F. Grease
a 2–3 quart (2–3 L) ceramic or glass
baking dish with butter.

Optional: lightly dust the dish with Parmesan to prevent sticking and add extra flavour. Slice the potatoes using a sharp knife or mandoline (if you have one), slice the potatoes into 1/ 4 inch thick rounds. Aim for uniform thickness to ensure even baking and tender layers. Rinse the slices in cold water to remove excess starch, then pat dry with a clean kitchen towel. In a medium saucepan, heat the heavy cream gently over low heat. Add the garlic, thyme, a pinch of salt, and pepper, stirring occasionally. Bring to just below a simmer, allowing the flavours to infuse the cream. Do not boil. Arrange a layer of potato slices in the bottom of the prepared baking dish.

Slightly overlap each slice to create a continuous layer. Spoon a small amount of the cream mixture over the potatoes. Sprinkle a thin layer of Parmesan cheese over the cream. Repeat these layers—potatoes, cream, Parmesan—until all ingredients are used, finishing with a generous layer of Parmesan cheese on top. Dot the top layer with small pieces of butter to promote browning and flavour. Cover the baking dish tightly with aluminium foil to prevent the cream from evaporating too quickly.

Bake in the preheated oven for 40 minutes, until the potatoes are just tender when pierced with a fork. Remove the foil and bake for an additional 20–25 minutes, until the top is golden, crispy, and bubbling. Allow the dish to rest for 5–10 minutes after removing from the oven. This helps the cream thicken slightly and makes serving easier. Sprinkle with freshly chopped parsley or additional black pepper if desired.