A delightful potato dish with a creamy Dijon mustard sauce, perfect for any occasion.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
Peel and thinly slice the potatoes evenly.
Use a mandoline slicer for consistent slices.
Layer the sliced potatoes in a 9x13-inch baking dish, seasoning each layer with a pinch of salt and pepper.
Layering ensures even seasoning and cooking.
In a saucepan, combine the heavy cream, Dijon mustard, minced garlic, and butter. Heat gently until the butter melts and the mixture is smooth.
Stir continuously to prevent the cream from scorching.
Pour the cream mixture evenly over the layered potatoes.
Ensure the sauce covers all the potatoes for even cooking.
Sprinkle the grated Parmesan cheese over the top.
For a golden crust, add a bit more cheese.
Bake in the preheated oven for 45 minutes, or until the potatoes are tender and the top is golden brown.
Check doneness by inserting a knife into the potatoes; it should slide in easily.
Garnish with chopped fresh parsley before serving.
Adding fresh herbs enhances the dish's aroma and presentation.
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