ChefXi OfficialThinly sliced Yukon Gold potatoes layered with a rich, buttery garlic cream sauce and baked until bubbling and golden-brown.
Preheat your oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter.
Peel the potatoes and slice them into uniform 1/8-inch rounds using a mandoline or sharp knife. Place them in a bowl of cold water to prevent browning while you prep the sauce.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Whisk in the heavy cream, milk, salt, pepper, nutmeg, and fresh thyme. Bring the mixture to a very gentle simmer, then remove from heat.
Drain and pat the potato slices completely dry. Layer half of the potatoes into the prepared baking dish, overlapping them slightly. Pour half of the cream sauce over the layer.
Add the remaining potatoes in a second layer and pour the rest of the cream sauce over the top. Press down lightly to ensure all potatoes are submerged.
Cover the dish tightly with aluminum foil. Bake for 45 minutes.
Remove the foil and continue baking for another 15-20 minutes until the potatoes are tender when pierced with a fork and the top is golden and bubbling.
Let the dish rest for 10 minutes before serving to allow the sauce to thicken and set.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.