Preheat your oven to 350 degrees Fahrenheit. This is crucial for ensuring the potatoes bake evenly and develop that lovely golden crust we love.
Prepare a 2-quart glass or ceramic baking dish by spraying it with non-stick cooking spray. This will help prevent the potatoes from sticking and make cleanup a breeze.
Next, clean and dry the Yukon Gold or Russet Potatoes. Then, slice them evenly into 1/4 inch pieces. You can peel them if you prefer, but leaving the skin on adds extra texture and nutrients.
In a large pot or Dutch oven, combine the whole milk, heavy cream, salt, and ground pepper. Stir to combine the ingredients, creating a smooth mixture.
Add in the bay leaf, thyme, and minced garlic. Stir well again, and heat the mixture over medium-low heat. You want to warm it gently, just enough to blend the flavors without bringing it to a boil.
Once heated, carefully add in the sliced potatoes. It's okay if the cream doesn’t cover them entirely; just make sure to stir gently so all the pieces get warmed up in the mixture.
Using a slotted spoon, begin removing the potatoes from the cream and layer them in the prepared baking dish. Aim for even layers to ensure they cook uniformly.
Pour any remaining cream over the top of the potatoes, ensuring they are well coated. This is where all that delicious flavor comes from!
Sprinkle the freshly grated parmesan cheese evenly over the top. This will create a beautiful, golden crust as it bakes.
Carefully place the baking dish in the preheated oven and bake uncovered for 50 to 60 minutes. The potatoes should be fork-tender, and the top should be golden brown.
Once baked, remove the dish from the oven and allow it to sit for at least 10 minutes before serving. This resting time allows the cream to thicken slightly while cooling, making it easier to serve.
