1. Prepare the potatoes
Preheat oven to 400°F (200°C).
Wash and peel potatoes (optional – you can keep the skins for a rustic look).
Slice each potato hasselback-style: cut thin slices ¾ of the way down, without cutting through. (Tip: place the potato between two wooden spoons or chopsticks to prevent cutting all the way through).
2. Make the Cream Mixture
In a saucepan, melt butter. Add garlic and sauté until fragrant (about 1 min).
Pour in cream and milk, then stir in thyme, rosemary, salt, and pepper. Heat gently until warm but not boiling.
3. Assemble the dish
Place potatoes upright in a greased baking dish.
Pour the cream mixture evenly over the potatoes, letting it seep into the slices.
Sprinkle Gruyère cheese in between the potato slices (use your fingers or a spoon to tuck some in).
Sprinkle Parmesan over the top.
4.Bake
Cover loosely with foil and bake for 35 minutes.
Remove foil and bake another 20-25 minutes, until potatoes are tender inside and golden crispy on top.
If desired, broil for 2–3 minutes at the end for an extra crispy finish.
5. Serve
Garnish with chopped parsley.
Serve hot as a side with roasted chicken, beef, or even as a vegetarian main dish.
🌟Tips & Variations
Extra cheesy: Add a layer of cheddar for more richness.
Creamy onion flavor: Mix caramelized onions into the cream before baking.
Spicy kick: Add a pinch of chili flakes or paprika.