Rich, creamy, and cheesy potatoes smothered in heavy cream and Parmesan goodness!
5 stars (6 ratings)
Ingredients
1 ½cupsheavy cream
2clovesgarlic, pressed
1sprigfresh thyme
⅛teaspoonnutmeg
2poundsrusset potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper, to taste
9tablespoonsfrehsly grated Parmesan, divided
Instructions
Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
Place a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup heavy cream mixture over the potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, heavy cream mixture and Parmesan to create 2 more layers.
Place into oven and bake until tender, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until golden brown and crusted.