Creamy Potato Bake (Print Version)

# Ingredients:

01 - 5 pounds Yukon gold potatoes.
02 - 2 tablespoons unsalted butter.
03 - 2 cloves garlic, minced.
04 - 1 tablespoon all purpose flour.
05 - 1 cup heavy cream.
06 - ½ cup Parmesan cheese, optional.
07 - 1 teaspoon fresh thyme.
08 - ½ teaspoon kosher salt.
09 - ½ teaspoon black pepper.

# Instructions:

01 - Heat oven to 400°F. Grease ceramic baking dish. Slice potatoes very thinly (1/16 inch).
02 - Melt butter with garlic. Add flour to make roux. Cook 1-2 minutes. Whisk in cream until thickened.
03 - Stir in parmesan, thyme, salt and pepper until smooth. Remove from heat.
04 - Toss potato slices with sauce in large bowl. Stack slices upright in dish. Pour remaining sauce over top.
05 - Cover with foil, bake 30 minutes. Uncover, bake 30 more minutes until golden and cooked through.
06 - Let cool 10 minutes before serving.

# Notes:

01 - Can be assembled 24 hours ahead.
02 - Keeps in refrigerator up to 4 days.
03 - Best sliced using a mandolin for even thickness.

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