Creamy, dreamy, cheesy, carby. This recipe hits all the comfort food marks.
Servings: 6 people
- 3 Russet Potatoes large ( about 2.3 lbs ). Sliced very thinly.
- 2.25 cups Heavy Cream
- 2 teaspoons Fresh Thyme Leaves
- 1 teaspoon Ground Black Pepper
- 1.5 teaspoon Salt
- 1 cup Grated Parmesan Cheese
Preheat the oven to 350° F. Combine the cream, thyme, pepper, and salt in a medium sized bowl. Grease a 2.5 - 3 qt baking dish. Butter is preferred, but I won't tell anyone if you use cooking spray.Place a layer of 1/4 of the sliced potatoes in the dish, slightly overlapping each slice. It's fine if you have to overlap some pieces entirely with others.
Sprinkle 1/4 of the parmesan on top of the potatoes and pour 1/4 of the cream mixture over it all.
Repeat steps two and three until no ingredients are left. You should end with a sprinkle of cheese and pouring over of cream mixture.
Bake for 65 to 70 minutes, or until potatoes in the center are tender and top is browned.