• 2 lbs peeled and sliced yellow or red potatoes
  • 3 tbsp butter
  • 4 cloves finely minced garlic
  • 2 cups whipping cream
  • ½ cup milk
  • 1/4 tsp salt
  • 1 tbsp chopped fresh parsley (or thyme or oregano)
  • pinches a couple of of ground black pepper
  • 3/4 cup grated parmesan cheese
  • 1 cup grated mozzarella cheese for the top
  1. Preheat oven to 350 degrees F. Grease a 10 inch round pie plate or 9×9 inch square baking dish with butter.
  2. Peel the potatoes and and slice them thinly.
  3. In a large saucepan or dutch oven, melt the butter and saute the garlic for just a minute or so until it softens but does not brown.
  4. Add the whipping cream, milk and salt to the softened garlic and gently bring to a slow simmer over medium heat.
  5. Add the sliced potatoes and bring to a slow simmer once again. Simmer, uncovered, for 5 minutes.
  6. Using a colander or coarse sieve, drain the potatoes but reserve the cream and milk mixture.
  7. Stir the parmesan cheese into the hot cream mixture until well blended.
  8. Arrange half of the potatoes in the bottom of the prepared baking dish. Sprinkle on a small pinch of black pepper, ½ of the chopped parsley.
  9. Stir the cream and parmesan mixture again to make sure the parmesan is not all at the bottom and pour half of the mixture over the potatoes.
  10. Arrange the second half of the potatoes on top, followed by the pepper, parsley, and cream mixture, as in the first layer. Do not overfill the baking dish with the cream mixture. Make sure the liquid level is ½ inch below the top.
  11. Sprinkle the mozzarella cheese over the top of the potatoes and sauce.
  12. Place the baking pan on a parchment paper lined cookie sheet to catch any spill over that may occur and bake for approximately 1 hour or until the top is a medium golden brown and the bubbling sauce appears to have thickened at least a little. The sauce should thicken more as you allow it to rest.
  13. Let the potatoes rest for 15 minutes before serving. 

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