Parmesan Potato Gratin

Parmesan Potato Gratin

1 to 2 cloves of garlic, minced
3 tablespoons butter, divided
4 to 5 large Yukon Gold potatoes, peeled and sliced into very thin rounds
1 1/4 cups heavy cream, half ‘n half, or whole milk
2 tablespoons fresh thyme leaves, plus a bit extra for garnish
Salt and fresh black pepper
1/3 cup fresh grated good Parmesan cheese

Preheat oven to 400 degrees. Rub baking dish with 1 tablespoon butter. Make a layer of potato slices in the baking dish, overlapping them slightly, like shingles. Sprinkle a little garlic, and Parmesan on top of potatoes and season the layer with salt, pepper, and thyme. Continue to layer the potato slices, a little garlic and Parmesan, the seasonings. You should have three layers.

Carefully pour cream, half ‘n half or milk over the potatoes. Cut the remaining 2 tablespoons butter into small pieces, and dot the top of the potatoes.

Bake 40 to 60 minutes until bubbly and the top is golden. Top casserole with a little fresh thyme before serving.

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