Yield: 4-6 Servings

INGREDIENTS

1 ½ cups heavy cream

1 sprig fresh thyme

Butter

2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices

¼ cup all purpose flour

Salt and freshly ground black pepper

½ cup grated Parmesan cheese, plus more for broiling

PREPARATION

Preheat oven to 375 degrees F

In a saucepan, heat up the cream with a sprig of thyme and chopped garlic. While cream is heating, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Sprinkle lightly with some of the flour and dot with slivers of butter. Remove cream from heat and pour a little over the potatoes. Top with grated Parmesan cheese. Repeat the same steps and make 2 more layers. Bake uncovered for approximately 45 minutes or until the potatoes are tender. Sprinkle with more Parmesan cheese and broil until the cheese is brown, about 5 minutes.

Adapted - Tyler Florence - FoodNetwork - Episode # BW2D14