If I could only have one meal endlessly, this would be my choice!

Servings: 6

4 large russet potatoes, thinly sliced
2 cups shredded cheddar cheese
1 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons chopped fresh parsley or chives

Preheat your oven to 375°F (190°C).

Grease a 9x13 inch baking dish with butter.

Layer half of the sliced potatoes in the bottom of the dish, slightly overlapping them.

Sprinkle half of the garlic powder, onion powder, thyme, rosemary, salt, and pepper over the potatoes.

Add half of the shredded cheese on top of the seasoned potatoes.

Repeat the layers with the remaining potatoes, spices, and cheese.

Pour the heavy cream evenly over the top layer.

Cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

Sprinkle the chopped fresh parsley or chives over the top before serving.