Bake:
Cover with foil and bake for 45 minutes. Remove foil and bake another 15–20 minutes, until potatoes are tender and the top is golden and bubbly.
Serve:
Let rest for 10 minutes before serving. Garnish with parsley if desired.
Tips
You can substitute heavy cream for milk for a richer sauce.
Add a handful of spinach or mushrooms for extra flavor.
This dish pairs beautifully with a side salad or crusty bread.
ADVERTISEMENT
