First time I made this, it was not good. I can not understand how a recipe can work in someones oven so radically different then mine? (I'm using a Bosch convection oven that is only 1-year old... that oven can't be the problem!). I parboiled the potatoes like other comments suggested, and cooked 20 minutes longer, and they still did not cook enough. Since I could tell it had potential, I tried again by doubling the cooking time. That worked, but if I were you, I would check them every 20 minutes, and when you think they are 5-10 minutes before done, add the Parmesan, and cook for 30 more minutes. I also cut the garlic back "a little" the second time, it seemed to over-power the other flavors too much. Next time, I will boil my sliced potatoes a little longer to speed baking time, and make sure you use heavy cream so it thickens properly. Good luck.
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