PARMESAN POTATOES AU GRATIN

PARMESAN POTATOES AU GRATIN image

Provided by Ellen Bales

Time 2h15m

Number Of Ingredients 10

3 c whipping cream
1 clove garlic, large, minced
2 Tbsp butter, softened
4 lb red potatoes, peeled and thinly sliced
4 oz parmigiano-reggiano or parmesan cheese, grated
2 Tbsp snipped fresh thyme
1/4 tsp freshly grated nutmeg
1/2 tsp salt
1/4 tsp freshly ground black pepper
toppings: shaved parmigiano-reggiano or parmesan cheese; fresh italian parsley sprigs, and/or freeze-dried or dried tomato slices.

Steps:

1. In a medium saucepan, combine cream and garlic; bring just to a simmer over medium heat. Simmer uncovered for 5 minutes (DO NOT BOIL). Remove from heat; let stand.
2. Generously butter a 3- to 3-1/2-quart au gratin or baking dish. Layer one-third of potato slices in dish. In a small bowl combine grated cheese, thyme, salt, nutmeg, and pepper. Sprinkle one third of cheese mixture over potato layer. Repeat layers twice. Pour garlic/cream mixture over all. Cover with foil.
3. Bake in a preheated 350-degree oven for 1-1/4 to 1-1/2 hours or until potatoes are almost tender. Uncover; bake 20 to 30 minutes more, or until liquid is absorbed and potatoes are browned. If dish is broiler safe, broil 3 to 4 inches from heat for 2 to 3 minutes or until top is crisp and brown. Let stand 10 minutes. Add desired toppings.