Creamy Baked Potato Casserole

Ingredients

• 2½–3 lb (1.1–1.4 kg) Yukon Gold or yellow potatoes
• 2 cups heavy cream
• 1 cup whole milk
• 3 cloves garlic, minced
• 2 tbsp butter
• 1½ cups shredded mozzarella
• 1 cup shredded Parmesan
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ tsp onion powder
• Optional: ½ cup cooked, crumbled bacon or diced ham

Instructions

1. Heat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. Slice potatoes very thinly—about ⅛ inch / 3 mm.
3. Warm the cream, milk, garlic, salt, pepper, thyme, and onion powder in a saucepan until steaming. Don’t boil.
4. Layer half the potatoes in the dish. Pour over about half the cream mixture and sprinkle with some mozzarella and Parmesan.
5. Add the remaining potatoes and cream. Cover tightly with foil.
6. Bake 45 minutes covered, then remove the foil.
7. Sprinkle generously with the remaining cheeses and bake another 25–35 minutes, until bubbling, deeply golden, and the potatoes are completely tender.
8. For that browned top like the photo, broil for 1–3 minutes at the end, watching closely.
9. Rest for 10–15 minutes before slicing.

For an especially creamy result: don’t rinse the sliced potatoes—their natural starch helps thicken the sauce.