Ingredients:

  • 1 kg (2.2 lbs) baby potatoes, scrubbed and thinly sliced
  • 250 g (9 oz) Edam cheese, grated
  • 200 ml (3/4 cup) heavy cream
  • 150 ml (2/3 cup) whole milk
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 50 g (1.75 oz) breadcrumbs
  • 2 tbsp chopped fresh parsley (optional)
  • Extra Edam cheese for sprinkling (optional)

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Slice the baby potatoes into thin rounds using a knife or mandoline.
  3. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  4. Pour in the heavy cream and milk, and bring to a gentle simmer. Stir in the grated Edam cheese until melted and smooth. Season with thyme, salt, and pepper.
  5. In an oven-safe baking dish, layer half of the sliced potatoes. Pour half of the cheese sauce over the first layer of potatoes. Add the remaining potatoes on top and finish with the rest of the cheese sauce.
  6. In a bowl, mix breadcrumbs with chopped parsley. Sprinkle evenly over the top layer.
  7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbling. Allow to cool slightly before serving.