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Gather all the ingredients. You will need one 8" x 8" (20x20 cm) baking dish.
Preheat the oven to 350°F (177 ºC) and set an oven rack in the middle position. Combine milk and heavy cream. Grease an 8-inch (or 2-quart) baking dish with butter.
Peel the potatoes and cut them into ⅛ inch (3 mm) uniform slices. Some people like to use a mandoline slicer and get very thin slices. But I personally like them to be slightly thicker. Tip: If you are making ahead, soak the potatoes in water for 10 minutes to prevent it from changing colors.
In a large mixing bowl, add the potatoes, salt, pepper, and thyme.
Toss everything until evenly coated. Arrange some of the potato slices in a single layer, overwrapping slightly, on the bottom of the baking dish. This baking dish is shallower than other baking dishes I have. Therefore I could make 2 sets of layers. I divide all the ingredients in half. You may be able to make 2-3 layers.
Evenly distribute half of Salmon Flakes over the potatoes, then sprinkle half of the cheese on top.
Pour half of the cream mixture over top. Repeat with remaining potatoes and Salmon Flakes.
Sprinkle cheese and cream.
Sprinkle a generous amount of panko over the top.
Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender and golden on top.
Check the doneness by inserting a skewer. If you prefer a nice char on top, turn the broiler on high for 1 to 2 minutes. Keep an eye on the baking dish so the top won’t get burnt. Remove the baking sheet from the oven and set aside for 10 minutes before serving. Sprinkle with fresh thyme, if using, and then serve.