Ingredients
- 6 large potatoes (Yukon Gold or Russet work best)
- 2 tablespoons unsalted butter (for greasing)
- 1 cup heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional for a subtle kick)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Gruyère or Cheddar cheese
- Fresh parsley (for garnish)
How to Make Potato Crescendo
Step 1: Prep the Potatoes
Wash and peel your potatoes. Using a mandoline slicer or a sharp knife, slice the potatoes very thinly, about 1/8 inch thick. Thin slices are essential to ensure the layers cook evenly and absorb the creamy sauce fully.
Step 2: Prepare the Cream Mixture
In a medium saucepan over low heat, combine the heavy cream, milk, minced garlic, thyme, salt, pepper, and smoked paprika. Warm gently, stirring occasionally, until it’s just heated through (do not boil). This mixture will soak into the potato layers, making them tender and flavorful.
Step 3: Layer the Potatoes
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter. Arrange a layer of potato slices at the bottom, slightly overlapping each slice for even coverage. Spoon a bit of the cream mixture over the potatoes, then sprinkle with a small portion of the Parmesan and Gruyère cheese. Repeat this layering process until all potatoes, cream, and cheese are used, finishing with a cheese layer on top.
Step 4: Bake to Perfection
Cover the dish with aluminum foil and bake for 45 minutes. After this time, remove the foil and continue baking for another 20–25 minutes until the top is golden brown and bubbly. To ensure the potatoes are fully cooked, insert a fork or knife into the center; it should glide easily through the layers.
Step 5: Rest and Serve
Once baked, let the Potato Crescendo rest for 5–10 minutes. This allows the layers to set slightly, making it easier to serve without falling apart. Garnish with fresh parsley for a pop of color and fresh flavor.