Ingredients:

8 russet potatoes (about 6 1/2 pounds peeled and cut into 1/8-inch slices)

1 teaspoon kosher salt

1/2 teaspoon white pepper

2 1/2 cups heavy whipping cream

1/2 cup milk

3 tablespoons Dijon mustard

3 garlic cloves (minced)

3 tablespoons butter

1/3 cup Parmesan cheese (grated)

Instructions:

Gather the ingredients and preheat the oven to 180 C.

Layer the sliced potatoes in a greased 9x13-inch glass baking dish and season with the salt and white pepper to taste.

Combine the cream, milk, mustard, garlic, and butter in a heavy saucepan and heat just to the boiling point over medium-high heat, stirring frequently with a wire whisk.

Pour the hot cream mixture over the potatoes.

Cover the casserole dish and bake for 1 hour.

Remove the cover and evenly top the potatoes with the grated Parmesan cheese.

Return the casserole to the oven and bake for 30 to 40 minutes longer or until the cheese is golden brown, the casserole is bubbling, and the potatoes are tender.

Serve immediately and enjoy.

Time

Total : 0 minutes

Prep : 0 minutes

Cook : 0 minutes

Resting time : 0 minutes

Servings : 4 servings