Preparation Time: 1 hour
Intensity: Moderate


  • 4 large russet potatoes, peeled and sliced into 1/4-inch rounds
  • 1 cup heavy cream
  • 1 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish


  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
  2. Prepare Potatoes: Peel the potatoes and slice them into rounds about 1/4 inch thick. Arrange the potato slices evenly in the prepared baking dish.
  3. Prepare Sauce: In a saucepan, combine the heavy cream, chicken or vegetable broth, minced garlic, dried thyme, salt, and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally.
  4. Add Cheese and Butter: Once the mixture is simmering, remove it from heat and stir in the grated Parmesan cheese until melted. Add the melted butter and mix until well combined.
  5. Pour Sauce Over Potatoes: Pour the sauce evenly over the sliced potatoes in the baking dish, making sure all the potatoes are coated with the creamy mixture.
  6. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 20-25 minutes or until the potatoes are tender and the top is golden brown and bubbly.
  7. Serve: Remove the potatoes from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.

Nutrition Information (per serving):

  • Calories: 320
  • Total Fat: 21g
  • Saturated Fat: 13g
  • Cholesterol: 70mg
  • Sodium: 400mg
  • Total Carbohydrates: 27g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 7g

Note: Nutrition information is approximate and may vary based on specific ingredients and serving sizes.

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