I’ve made this dish around the holidays for years and brought it out last weekend to go with a baked ham we were eating for dinner. It’s a pretty straight forward potato dish but the flavors and textures are really incredible. You can use as much, or as little, thyme and garlic as you like. I think it’s better on the more side.
- 2 cups heavy cream
- 3-4 sprigs fresh thyme, plus more to finish
- 2-3 garlic cloves, chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 3 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices*
- 1/2 cup grated Parmesan, plus more for broiling
Preheat oven to 375 degrees F.
In a saucepan, heat up the heavy cream with the thyme, garlic, and nutmeg
While the cream is heating up, butter a 9×13″ casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper.
Remove the cream from the heat and ladle a little over the potatoes and top with some of the Parmesian. Make 2-3 more layers, bake uncovered, for 45 minutes.
Sprinkle the remaining Parmesan and bake for an additional 5 minutes, or until the cheese browns.
*A mandolin slicer (or a food processor with a slicing disk) is the best way to get uniform slices that will cook evenly.