PARMESAN POTATOES AU GRATIN
3 cwhipping cream
1 clovegarlic, large, minced
2 Tbspbutter, softened
4 lbred potatoes, peeled and thinly sliced
4 ozparmigiano-reggiano or parmesan cheese, grated
2 Tbspsnipped fresh thyme
1/4 tspfreshly grated nutmeg
1/4 tspfreshly ground black pepper
·toppings: shaved parmigiano-reggiano or parmesan cheese; fresh italian parsley sprigs, and/or freeze-dried or dried tomato slices.
How to Make PARMESAN POTATOES AU GRATIN
- 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.
- 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.
- 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.