- Layer the Potatoes and Sauce: In the greased baking dish, place a layer of the thinly sliced Yukon Gold potatoes (about 1/4 of them). Spread 1/4 of the cream sauce evenly over the potatoes.
- Repeat Layers: Repeat the layering process three more times, ending with the cream sauce on top.
- Add Fresh Herbs: Sprinkle the remaining fresh thyme and parsley over the top layer for added flavor.
Step 4: Bake
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- Uncover and Continue Baking: Remove the foil and continue baking for an additional 30–45 minutes, or until the potatoes are tender and the edges are bubbling.
- Broil for a Golden Top: For a golden-brown top, turn on the broiler for the last 1–2 minutes of cooking. Watch carefully to prevent burning.
- Garnish: Once done, remove from the oven and let it sit for a few minutes. Garnish with additional fresh parsley if desired.
Pro Tips
- Choosing Potatoes: Yukon Gold or Russet potatoes work best due to their starchy content.
- Slicing Potatoes: Aim for slices that are 1/8 to 1/4 inch thick for even cooking. A mandoline slicer is ideal for this task.
- Fresh Herbs: Using fresh thyme and parsley enhances the flavor significantly.
- Extra Seasoning: For added spice, sprinkle kosher salt, black pepper, and additional herbs between each layer.
- Au Gratin Variation: To turn these into au gratin potatoes, add about 2 cups of high-quality shredded cheese to the sauce at the end, stirring until melted.
- Watch the Broiler: When broiling, stay close to the oven as the top can brown quickly. Set a timer for 1–2 minutes to keep track.
ADVERTISEMENT
