Ingredients:
- 4-5 medium Yukon Gold potatoes, peeled
- 1 cup heavy cream
- 1/2 cup unsalted butter, melted
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- Olive oil (for baking)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or small baking dish with olive oil.
- Prepare Potatoes: Using a mandoline or sharp knife, thinly slice the potatoes (about 1/8-inch thick) and place them in a large bowl.
- Make Cream Mixture: In a small saucepan, combine the heavy cream, melted butter, minced garlic, and thyme. Heat gently until warm but not boiling. Season with salt and pepper.
- Layer the Potatoes: Arrange the potato slices in the prepared pan in an even layer. Pour a bit of the cream mixture over each layer, pressing down lightly as you go to keep the potatoes compact. Repeat this process until all the potatoes are used.
- Bake: Cover the dish with foil and bake for 1 hour. After an hour, remove the foil and continue baking for another 30 minutes or until the top is golden and crispy, and the potatoes are tender.
- Cool and Serve: Let the pavé cool for about 15 minutes before slicing into squares. It can be served warm as a perfect fall side dish!