• 1 tbsp butter, softened
  • 2 pounds potatoes, skin on
  • 4 bay leaves, torn in half
  • 1 1/4 cups heavy cream
  • 1 clove garlic, minced
  • 3 thyme sprigs, leaves picked
  • 1 rosemary stalk, leaves picked and chopped
  • Salt and pepper


  1. Preheat the oven to 300 degrees.
  2. Butter a round 9-inch dish.
  3. Slice the potatoes thinly using a mandoline. As you slice, stack the potatoes in piles. Place them in the dish starting from the outside, building a circle around the edge of the dish and then into the middle. The potatoes should be standing on their edges like dominoes.
  4. Place the bay leaves between some of the slices.
  5. In a bowl, add the cream, garlic, thyme leaves and rosemary and season with salt and pepper. Stir to combine.
  6. Pour the cream over the potatoes and cook for 1 hour until the potatoes are tender and cooked through.
  7. If desired, turn the oven up to 350 degrees and bake for another 10 to 15 minutes to crisp the tops.