Ingredients
– 4 cups thinly sliced potatoes (Yukon Gold recommended)
– 2 cups cooked, shredded chicken
– 2 cups heavy cream or half-and-half
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp butter for greasing the dish
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
2. In a saucepan, warm the cream over medium heat with minced garlic, thyme, salt, and pepper. Simmer for 2-3 minutes, then set aside.
3. Layer half the potatoes in the baking dish. Sprinkle with salt and pepper, then add half the shredded chicken. Pour half the cream mixture over this layer.
4. Repeat with the remaining potatoes and chicken, then pour the rest of the cream mixture on top.
5. Sprinkle mozzarella and Parmesan cheeses evenly over the casserole.
6. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden.
7. Let it rest for 5 minutes before serving. Garnish with fresh thyme if desired.