A creamy, cheesy classic that swaps the boxed stuff for thinly sliced potatoes and a rich, garlic-infused cream sauce. These potatoes are baked until golden and bubbling for the ultimate au gratin finish.

These crispy Parmesan potato coins are honestly off the charts for how good they are for such little effort. They’ve been a favourite of mine since I was a kid because you won't find a better payoff for such simple farmhouse cooking.