Start by peeling your potatoes and slicing them thinly—about 1/8 inch thick. Uniform slices are important because they ensure even cooking. I like to take my time here, almost like a quiet ritual before the real cooking begins.

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and let it cook gently until fragrant. There’s something so comforting about that moment when garlic hits warm butter—it instantly makes the kitchen feel alive.

Pour in the heavy cream and milk, then add salt, pepper, paprika, and thyme. Stir gently and allow the mixture to warm through. Don’t let it boil; you just want everything to blend smoothly.

Lightly grease your baking dish. Arrange a layer of potato slices, slightly overlapping like delicate tiles. Pour some of the cream mixture over them, making sure every slice gets coated.

Repeat this layering process until all the potatoes and cream are used. Each layer builds flavor, and this is where the dish really starts to come together.

If you’re using Parmesan cheese, sprinkle it evenly on top. It adds a subtle nuttiness and helps create that golden, slightly crisp surface.

Cover the dish with foil and bake at 375°F (190°C) for 50 minutes. Then remove the foil and bake for another 25 minutes until the top is beautifully golden and the potatoes are tender when pierced with a fork.

This step is often overlooked, but it’s so important. Let the dish rest for 10 minutes before serving. This allows the sauce to thicken and settle into those creamy layers.