Creamy scalloped potatoes baked with garlic, butter, and Parmesan cheese, golden, cheesy, and perfectly tender.

2 lbs russet or Yukon Gold potatoes, thinly sliced

2 tbsp butter

2 cloves garlic, minced

1 ½ cups heavy cream

½ cup milk

¾ cup grated Parmesan cheese

½ cup shredded mozzarella (optional)

1 tsp salt

½ tsp black pepper

1 tsp thyme (optional garnish)

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1. Preheat oven to 375°F (190°C) and grease a 9×9-inch dish.

2. Melt butter and sauté garlic until fragrant.

3. Add cream, milk, salt, pepper, and half the Parmesan.

4. Layer half the potatoes in the dish, pour half the sauce over them.

5. Repeat layers, top with remaining cheese.

6. Cover with foil and bake 40 minutes.

7. Uncover and bake another 20 minutes until golden and bubbly.

8. Rest 10 minutes before serving.

Slice potatoes evenly for perfect layers. Can be made ahead and reheated before serving.