Method:

Prep the Potatoes: Start by peeling the potatoes and cutting them into thin slices. This helps them cook evenly and absorb the flavors.

Cook the Garlic: In a pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.

Layer the Potatoes: In your cocotte or small baking dish, layer the sliced potatoes, drizzling the garlic butter mixture between layers.

Add Cream: Pour the heavy cream over the potatoes. Season generously with salt and pepper, and add any fresh herbs like thyme or rosemary for extra flavor.

Bake: Cover the dish with foil or a lid and bake at 375°F (190°C) for 30 minutes. Afterward, remove the cover and bake for an additional 10 minutes to crisp up the top.

Serve: Once the potatoes are tender and golden brown on top, remove them from the oven and let them stand for 5 minutes before serving.

Variations:

Dairy-Free: Use olive oil in place of butter and coconut milk or a dairy-free cream alternative.

Vegan: Substitute both the butter and cream with plant-based versions.

Add Cheese: For a richer flavor, sprinkle some grated Parmesan or Gruyère on top before baking.

Tips:

If you have time, let the potatoes sit in the garlic butter for about 10 minutes before baking; it allows the flavors to meld.

You can add onions or leeks for an extra depth of flavor.

Substitutions for Dietary Needs:

Gluten-Free: This dish is naturally gluten-free.

Low-Carb: For a lower-carb option, you could substitute the potatoes with cauliflower.