1 cup whole milk
¾ cup heavy cream
2 teaspoons Katchkie Farm Italian Spice Packet
1 clove garlic, halved lengthwise
2 tablespoons butter, melted
2 ½ pounds Yukon gold potatoes
2 tablespoons grated Parmesan cheese
Preheat oven to 350˚ F.
In a small saucepot, combine the milk, heavy cream, and herbs from Katchkie Farm Italian Blend Spice Packet.
Bring to a simmer over medium-low heat, and simmer for 10 minutes. Meanwhile, rub the inside of a 9-by-12-inch rectangular ceramic casserole pan with the garlic, pressing hard to release juices. Brush the inside of the pan with melted butter.
Peel potatoes and, beginning with the narrow end of the potato, thinly slice into 1/8-inch thick rounds. As you finish slicing each potato, arrange the slices in the pan in overlapping rows. When the entire pan is covered with a layer, ladle a spoonful of the milk mixture over the layer just to cover. Repeat with remaining potatoes and milk mixture. Top with the remaining milk mixture and sprinkle evenly with Parmesan cheese.
Cover dish with aluminum foil and place on a sheet pan to catch drips. Place in the oven and bake for about 1 hour, covered. Remove foil and bake an additional 10 to 15 minutes, until top is lightly browned.