Ingredients

The following ingredients have 4 Servings
  • 1½ cups cream (whipping cream) (heavy cream, low fat half & half - your choice))
  • 1 bay leaf
  • a good handful of fresh parsley (tied with cooking twine.)
  • 2 garlic cloves (peeled and crushed)
  • 2 pounds potatoes ((russet or any favorite potato of your choice) peeled & sliced)
  • salt and freshly ground black pepper
  • ½ cup grated parmesan cheese (plus more for topping)
  • 1 cup grated white cheddar
  • butter for greasing the pan

Instruction

  • Preheat the oven to 400 degrees F.
  • Grease a casserole dish with butter.
  • In a saucepan, heat the cream with the bay leaf, parsley, and garlic and simmer for 5 minutes.
  • Salt and pepper to taste.
  • Using a slotted spoon, remove the bay leaf, garlic and parsley. Mix in the Parmesan cheese and set aside.
  • Slice the potatoes and add them to a large bowl. Pour the cream over potato slices. Mix to coat the potatoes. Mix gently to incorporate.
  • Add the mixture to the casserole dish and spread the mixture evenly over the dish.
  • Top with some Parmesan cheese & the cheddar, cover the dish with aluminum foil (making sure the foil is not laying directly onto the cheese), and bake for 30 minutes.
  • Remove the foil and bake another 10 minutes or until the top is golden brown.