This recipe by Tyler Florence is amazing! If you like thyme, you'll enjoy the taste of these potatoes. I used about half of the thyme recommended and I added cheddar cheese to his recipe. Let me know what you think! Happy cooking.
- 1 1/2 cups heave cream
- 1 sprig fresh thyme ( I used one tablespoon )
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 2 cups grated sharp cheddar cheese.
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper (I like to sprinkle garlic salt as well) Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan and cheddar cheese ( I like to smother the potatoes with both cheeses) Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes