Ingredients

The following ingredients have 6 Servings
  • 2 tsp unsalted butter
  • 2 lb yukon gold or russet potatoes, peeled & sliced thin
  • 2 cups heavy whipping cream
  • 12 sprigs thyme, divided
  • 2 bay leaves
  • 1/2 tsp salt
  • pinch black pepper
  • pinch ground nutmeg
  • 1/2 cup Parmesan cheese, shredded

Instruction

  • Preheat oven to 400F.
  • Butter a baking dish (this helps to brown the edges and prevent sticking). If using a 10 inch cast iron skillet wait on this step until the heated cream comes out of the pan.
  • Slice potatoes into ~ 1/8" rounds (use a mandoline or food processor if desired).  Set potatoes aside in a large bowl.
  • Bring a pan to medium high heat and add the cream, 6 sprigs or so of thyme, bay leaves, salt, pepper, and nutmeg.  Gently bring to a simmer, stirring occasionally.
  • Remove cream from heat, and discard bay leaves and thyme. Add cream to bowl of sliced potatoes and stir to coat (careful may be hot!).
  • Add ~ 1/2 cup cream to the bottom of the baking dish or cast iron skillet and layer potatoes, spreading evenly.  Add remaining cream to nearly cover the potatoes (you will probably have some cream left - just toss it if you do).  
  • Top with shredded parmesan and garnish with remaining thyme sprigs.
  • Cover dish with aluminum foil lightly covered with oil - tenting so that the aluminum doesn't touch the cheese.  Leave one corner open to let some steam escape, but not open enough to brown the cheese.
  • Bake covered ~ 50 minutes or until potatoes are tender with a fork.  
  • Remove aluminum foil and bake / roast 10 minutes or until cheese starts to brown.  If the cheese is being stubborn, turn the broiler on to low and broil 3-5 minutes or until cheese is brown.  Happy Eating!  Beckie