1 ½ cup milk
1 cup heavy cream
2 cloves garlic, crushed
4 sprigs fresh thyme
1 cup dried breadcrumb, or panko
½ cup grated Parmigiano - Reggiano cheese
salt & pepper
2 pounds Yukon Gold potatoes
1. Preheat oven to 425° F.
2. In a saucepan with a lid over medium-high heat, heat the milk, cream, garlic, and thyme until it comes to a boil. Turn off the heat. Cover and steep for 15 minutes. Strain and season with salt and pepper. Set aside.
3. In a small bowl, combine the breadcrumbs and cheese. Set aside.
4. Wash and slice the potatoes into 1/8 –inch slices Place in a large bowl, toss the potatoes with salt and pepper. Place them in an 8-x10 oven proof-baking dish, layering and over-lapping the slices as you go.
5. Pour the milk mixture on top, then sprinkle the breadcrumb topping on top.
6. Bake in a 425° F oven for 45-55 minutes, until bubbly and brown.
7. Remove from oven and allow to cool 10-15 minutes before serving.
Tips & Tricks
• This dish is best cooked then served, but you can prepare all the steps ahead then assemble it at the last moment. You can steep and strain the milk/cream mixture (just rewarm in before adding to potatoes). Prepare the breadcrumb topping ahead and slice the potatoes ahead, just cover them in water to keep them from turning brown, drain and pat very well before assembling dish.
• I love using Yukon gold potatoes because the texture is so creamy and buttery. T. hey also hold their shape very well after being cooked. But you could substitute and use Idaho potatoes. Their texture is fluffier.
• Potatoes need to sit 10-15 minutes after cooking so that the cream mixture will set. They keep warm for up to 30 minutes after cooking, but if you need to reheat cover with foil and pop in oven for just a few minutes, otherwise they will dry out