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Preheat oven to 400 F.
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Slice the potatoes into hasselback style by making 1/8 inch cuts into potatoes. Place item on either side of potatoes (e.g. chopsticks, skewers) to keep knife from going all the way through.
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Coat the inside of a baking dish with butter, ensuring to spread well. Arrange potatoes in dish.
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Combine cream, milk, flour, garlic and spices in a medium mixing bowl. Pour over potatoes.
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Cover baking dish with aluminum foil and bake for 20 minutes, then remove foil and bake for 40 minutes.
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Meanwhile, combine cheese and herbs (e.g. rosemary, thyme) in a small mixing bowl. Sprinkle evenly over the top of potatoes and cream mixture. Bake for an additional 5-10 minutes. Serve warm.