Why This Recipe Works
Layering cheese between the potatoes seasons every bite and stabilizes the sauce, while a final uncovered bake evaporates excess moisture and forms a savory browned crust.
Resting is crucial; it allows the starches to firm up, so slices stand tall on the plate.Expert Tips
- Flavor boosters: Rub the dish with a cut garlic clove before buttering, or add a teaspoon of Dijon to the cream for gentle tang.
- Cheese swap: Comté, Emmental, or sharp cheddar all work; keep Parmesan for the top for best browning.
- Scaling: For two trays, double all ingredients and bake on separate racks, rotating pans halfway.
