•INGREDIENTS:
– 2 pounds potatoes, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 cup heavy cream
– 1 cup milk
– 2 cups shredded cheese (cheddar, mozzarella, or a blend)
– 2 tablespoons fresh parsley or dill, chopped (for garnish)
•INSTRUCTIONS:
Preheat the Oven:
– Preheat your oven to 375°F (190°C).
Prepare the Potatoes and Onions:
– In a large bowl, combine the sliced potatoes and onions. Drizzle with olive oil, and add salt, pepper, garlic powder, and thyme. Toss to coat the potatoes and onions evenly.
Assemble the Bake:
– Grease a baking dish or cake pan. Arrange a layer of the potato mixture at the bottom of the dish.
– Pour half of the heavy cream and milk over the potatoes.
– Sprinkle half of the shredded cheese over the top.
Repeat the Layers:
– Add another layer of the remaining potatoes and onions.
– Pour the remaining cream and milk over the top, followed by the rest of the cheese.
Bake:
– Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
– Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
Garnish and Serve:
– Once baked, let the dish cool slightly before slicing.
– Garnish with fresh parsley or dill before serving.
