This recipe is from Chapter Six of The One-Pot Casserole Cookbook
Makes 8 to 10 servings
Ingredients
1 1/2 cups heavy cream
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons minced garlic
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 1/2 pounds Yukon Gold potatoes, sliced 1/8-inch thick
2 tablespoons butter, cubed
1 teaspoon salt
Fresh black pepper
Instructions
- Preheat the oven to 375Β° F. Spray a 9-by-13-inch casserole dish with nonstick cooking spray.
- Whisk together the heavy cream, Parmesan, garlic, and thyme in a large measuring cup.
- Layer half the potato slices into the casserole dish, overlapping them slightly if necessary. Scatter half the butter cubes over the potatoes and sprinkle evenly with a 1/2 teaspoon of salt and a few cracks of black pepper. Pour half the cream mixture evenly over the potatoes. Repeat with the remaining potatoes, butter, salt, pepper, and heavy cream.
- Cover the dish tightly with aluminum foil and transfer it to the middle rack of the preheated oven.
- Bake for 30 minutes. Remove the foil and continue baking uncovered for 20 minutes more, or until the potatoes and tender and golden brown. Remove the casserole dish from the oven. Allow to cool for 15 minutes before serving.
