Yukon Golds are my go-to all-purpose potato, but you can use any yellow-fleshed variety here. I don’t peel my potatoes, but if you’d prefer a perfectly smooth dish, then go right ahead. It won’t change the cooking time
Prep time: 20 minutes
Total time: A little over an hour
1 tbsp butter
3 pounds Yukon Gold potatoes (about 7 medium potatoes)
3/4 tsp salt
1 large clove garlic, chopped
1 cup whipping (35%) cream or table (18%) cream
1 cup 2% milk
Fresh black pepper
1 cup reshly grated Parmesan cheese
Preheat the oven to 400°F. Grease a 9- x 13-inch baking dish (or other 12- to 14-cup baking dish) with butter.
Scrub the potatoes, then slice them very thinly—about inch—or run them through a mandoline (see Tip). The important thing here is to make the slices the same thickness. Place the slices in a large pot. Sprinkle in the salt and garlic, then pour in the cream and milk. Season with pepper. Bring to a gentle boil over medium heat, stirring gently. Boil gently for 2 minutes.
Transfer the mixture to the prepared baking dish, arranging the potatoes in an even layer. The cream mixture should be just below the level of the potatoes. Place the dish on a rimmed baking sheet to catch any spill-over. Sprinkle with the Parmesan.
Bake 35 to 40 minutes or until bubbly and browned. Check after about 25 minutes, and if the top is getting quite brown, tent the dish with foil for the remaining cooking time.
A mandoline is a slicing gadget. You can find inexpensive plastic ones in kitchenware shops. Make sure to use the finger guard every time! If your food processor has a slicing blade, that’s fine here as well, but if it has variable thickness do not use the thinnest setting. Slices shouldn’t be thinner than 1/8 inch.
Fully bake the dish, then cool to room temperature. Cover and keep in the fridge for up to 1 day. Cover with foil and reheat at 400°F for about 20 minutes, then take off the foil and bake another 5 to 10 minutes until hot.
Originally published in the Winter 2018 issue. Used with permission from Uncomplicated by Claire Tansey. Photo by Maya Visnyei.