Directions
- 1Add smashed garlic, thyme, and rosemary to a pot.
- 2Pour in heavy cream.
- 3Bring the cream just to a boil.
- 4Add butter and a large amount of salt.
- 5Let the mixture infuse for about 20 to 30 minutes.
- 6After 20 minutes, strain the infused cream.
- 7Thinly slice the potatoes using a mandoline.
- 8Mix the sliced potatoes with the strained cream mixture.
- 9Butter the inside of a baking dish.
- 10Arrange the potatoes vertically in the baking dish, creating layers.
- 11Pour the remaining cream mixture over the top.
- 12Dot the top with some butter and fresh thyme leaves.
- 13Bake in a 350-degree Fahrenheit oven for one hour.
- 14Increase the oven temperature to 380 degrees Fahrenheit and bake for another 10-15 minutes until golden and bubbly.
- 15Let the potatoes sit for about 15 minutes to allow them to soak up the remaining liquid.
- 16Serve and enjoy the layered, creamy potatoes.
Ingredients
- 2 cloves garlic
- 1 handful thyme
- 1 sprig rosemary
- 1 bottle heavy cream
- 1 chunk butter
- 1 large amount salt
- 1 large potatoes
Equipment
potmandolinebaking dishstrainer
Tips
- Finely slice the potatoes using a mandoline.
- Let the potatoes sit for 15 minutes after baking to soak up the liquid.
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