This recipe is inspired by the dish in your picture: thinly sliced potatoes layered in a baking dish and covered with a rich, creamy garlic-herb sauce, then baked until tender and golden.

Servings: 6
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Total Time: About 1 hour 20 minutes
Oven: 375°F (190°C)

Ingredients

For the Potatoes

• 2½ lb (1.1 kg) potatoes, preferably Yukon Gold or russet
• 1 tbsp olive oil or melted butter
• ½ tsp salt
• ¼ tsp black pepper

For the Creamy Garlic Herb Sauce

• 2 tbsp butter
• 3 cloves garlic, finely minced
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) milk
• ¾ cup (75 g) grated Parmesan cheese
• ½ cup (50 g) shredded mozzarella, optional
• 1 tsp dried Italian seasoning
• ½ tsp dried thyme
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, optional
• 1 tbsp all-purpose flour
• ¼ tsp red pepper flakes, optional

Optional Topping

• ¼ cup Parmesan
• ¼ cup mozzarella
• Fresh parsley
• A pinch of dried herbs

 Instructions

1. Prepare the Potatoes

1. Wash and peel the potatoes if desired.
2. Slice them very thinly, about ⅛ inch (3 mm) thick.
3. Try to keep the slices approximately the same thickness so they cook evenly.
4. Do not soak the potatoes in water after slicing, because the starch helps the sauce thicken and cling to the potatoes.
5. Lightly season the slices with salt and black pepper.

2. Make the Creamy Garlic Sauce

1. Melt the butter in a saucepan over medium-low heat.
2. Add the minced garlic.
3. Cook for about 30–45 seconds, just until fragrant. Don’t let the garlic burn.
4. Sprinkle in the flour and whisk continuously for about 30 seconds.
5. Slowly pour in the milk while whisking.
6. Add the heavy cream.
7. Stir until the sauce begins to gently thicken.
8. Add:
   • Italian seasoning
   • Thyme
   • Onion powder
   • Salt
   • Black pepper
   • Red pepper flakes, if using
9. Reduce the heat to low.
10. Stir in the Parmesan until melted and smooth.
11. Add the mozzarella if using.
12. Turn off the heat and stir in fresh parsley.

The sauce should be creamy and pourable—not extremely thick.

3. Layer the Potatoes

1. Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
2. Arrange a layer of sliced potatoes across the bottom.
3. Spoon or pour some of the creamy sauce over the potatoes.
4. Add another layer of potatoes.
5. Continue layering until all the potatoes are used.
6. Pour the remaining sauce evenly over the top.

Use the back of a spoon to gently spread the sauce so it reaches the edges and between the potato slices.

 4. Add the Cheese

Sprinkle the top with:

• Parmesan
• Mozzarella, if desired
• A little dried Italian seasoning

This creates a beautifully golden, cheesy top.

 5. Bake

Cover the baking dish tightly with aluminum foil.

Bake at:

375°F (190°C) for 40 minutes.

Then remove the foil and continue baking for another 15–20 minutes, until:

• The potatoes are completely tender.
• The sauce is bubbling.
• The top is golden brown.

For extra browning, you can use the broiler for 1–2 minutes at the end, watching carefully.

 6. Rest Before Serving

Remove the dish from the oven and allow it to rest for 10–15 minutes.

This is important because the creamy sauce will thicken slightly as it cools.

Garnish with fresh parsley or chives and serve warm.

 Tips for Perfect Creamy Potatoes

• Slice potatoes evenly: A mandoline can make uniform slices, but use it carefully.
• Don’t make the sauce too thick: It needs to flow between the potato layers.
• Cover first: This helps the potatoes cook through without the cheese browning too quickly.
• Rest after baking: It makes the finished dish easier to serve.
• If the top browns too quickly, loosely cover it again with foil.

Variations

Extra Garlic

Add 1 additional garlic clove for a stronger garlic flavor.

 Loaded Potato Bake

Add cooked, crumbled bacon between the potato layers.

 Mushroom Version

Sauté sliced mushrooms and layer them between the potatoes.

Spinach & Herb

Add cooked, well-drained spinach to the creamy sauce.

 Extra Cheesy

Use mozzarella, Parmesan, and a little cheddar for a richer version.

 Spicy

Add red pepper flakes or a small amount of chopped jalapeño.

 Mediterranean Style

Add oregano, parsley, feta, and a little lemon zest.

 Storage

Refrigerator: Store covered for 3–4 days.

Reheating: Reheat individual portions in the microwave or place the baking dish in a 350°F (175°C) oven until hot.

Freezing: The dish can be frozen, although the cream sauce may change texture slightly after thawing. For best texture, refrigerate rather than freeze.

 Q&A

Q: What potatoes are best?

Yukon Gold potatoes give a creamy texture while russet potatoes produce a softer, starchier bake. Both work well.

Q: Can I use only milk instead of heavy cream?

Yes, but the sauce will be lighter and less rich. You can add a little extra Parmesan to help with creaminess.

Q: Why are my potatoes still hard?

The slices may be too thick, or the dish may need more baking time. Cover and continue baking until a knife slides easily through the center.

Q: Can I prepare this ahead of time?

Yes. Assemble it, cover tightly, and refrigerate. Bake until thoroughly hot and the potatoes are tender.

Q: Can I skip the flour?

Yes. The flour helps stabilize and thicken the sauce, but you can omit it and make a slightly looser cream sauce.

Q: Can I use pre-shredded cheese?

Yes, although freshly grated cheese usually melts more smoothly.

Q: How do I prevent watery potatoes?

Don’t add too much milk, and make sure your potatoes aren’t wet after washing. Allow the finished bake to rest before serving.

Q: Can I add chicken?

Yes. Add fully cooked shredded or diced chicken between the potato layers for a heartier meal.

Q: How do I know when it’s done?

Insert a thin knife into the center. It should pass through the potatoes easily without resistance.

Approximate Nutrition

Per serving, assuming 6 servings:

• Calories: ~420
• Protein: ~12 g
• Carbohydrates: ~42 g
• Fat: ~24 g
• Fiber: ~4 g