Step 1

In a saucepan over medium low heat, add in the heavy cream and bring it to a low simmer. Once it’s simmering, add in the garlic cloves, sage, and half of the thyme. Remove the pot from heat and let it infuse for 30 minutes.

Step 2

Preheat the oven to 350˚F (180°C).

Step 3

While the cream is infusing, wash and peel the potatoes. Using a mandolin slicer, or a sharp knife, cut the potatoes into ⅛-inch slices and place in a large mixing bowl. Season the potatoes with 2 teaspoons of kosher salt and toss to coat. Add potatoes to an 8 inch circular greased baking dish, in a row, like dominoes.

Step 4

Strain and pour over the infused cream directly onto the potatoes. In a small bowl, mix together the garlic powder,1 teaspoon kosher salt, and melted butter.

Step 5

Pour butter over the potatoes. Tuck the bay leaves into the potatoes and add pepper, thyme, and ¼ cup of grated parmesan cheese over the top.

Step 6

Bake for 1 hour until the potatoes are tender, then broil on high for about 4-6 minutes or until the tops are crispy and golden.

Step 7

Garnish with chives, remaining ¼ cup of parmesan, black pepper, and salt.

Step 8

Enjoy!