3large russet potatoespeeled and sliced 1/8 inch thick
1 ½cup2% milk
1bay leaf
1tspcornstarch
1tbspwater
2tbsplight cream cheese
¾cupParmesan cheesefinely grated
Instructions
Preheat the oven to 450 degrees. Coat an 8x8 baking dish with cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 7 minutes, or until tender. Add the minced garlic, thyme, sea salt, and freshly cracked pepper, to taste then cook, stirring constantly, for 1 minute. Add the milk, bay leaf, and potatoes then bring to a simmer. Cover, reduce the heat to low and simmer until partially tender and a fork can be slipped into a potato slice with some resistance, about 10-12, minutes.
Discard bay leaf. Whisk the cornstarch and water together then add to the pot and bring to a simmer. Add the cream cheese and two tablespoons of Parmesan, being careful not to break up the potatoes. Taste and re-season with sea salt and freshly cracked pepper, if needed. Pour the mixture into the prepared baking dish then sprinkle with the remaining parmesan cheese.
Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely fork-tender and the top is golden brown, about 10-15 minutes longer. Let cool for 10 minutes before serving. Enjoy.