Melt In Your Mouth Potatoes

Preheat the Oven: Preheat your oven to 375°F (190°C).Prepare the Potatoes: Peel the potatoes and slice them into thin rounds, about 1/8 inch thick. You can use a mandoline slicer for even slices.Make the Cream Mixture: In a saucepan, combine the heavy cream, milk, minced garlic, and grated Parmesan cheese. Heat the mixture over medium heat, stirring frequently, until the cheese has melted and the mixture is hot but not boiling. Season with salt and pepper to taste.Layer the Potatoes: Take a baking dish, approximately 9×13 inches, and butter the bottom and sides. Begin by layering half of the sliced potatoes in the dish, overlapping them slightly. Sprinkle a little more salt and pepper over the potatoes.Pour the Cream Mixture: Pour half of the cream mixture over the first layer of potatoes.Repeat Layers: Add the remaining potatoes in another layer and pour the rest of the cream mixture over them. If desired, sprinkle the top with grated cheddar cheese for an extra layer of flavor.Dot with Butter: Cut the butter into small pieces and scatter them over the top of the potatoes.Cover and Bake: Cover the baking dish with foil and place it in the preheated oven. Bake for about 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork.Brown the Top: After the potatoes are tender, remove the foil and return the dish to the oven. Bake for an additional 15-20 minutes, or until the top is golden and bubbling.Garnish and Serve: If you like, garnish the dish with fresh thyme or rosemary sprigs. Let it rest for a few minutes before serving to allow the sauce to thicken slightly.