January 7, 2010

Thyme Potatoes Au Gratin

3 c. whipping cream
1 large clove garlic, minced
2 tbsp. butter, softened
4 lbs. red potatoes
4 oz. Parmesan cheese, grated
2 tbsp. snipped fresh thyme
1/4 tsp. nutmeg
1/4 tsp. pepper
shaved parmesan

Heat oven to 350. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes; do not boil. Remove from heat.

Generously butter 3 qt. bakign dish. Layer 1/3 of potoate slices. In small bowl combine grated cheese, thyme, 1 tsp. salt, nutmeg, and pepper. Sprinkle 1/3 cheese mixture over potatoes.  Pour one-third hot cream. Repeat layers twice. Cover with foil.

Bake 1 1/4 to 1 1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover bake 20-30 minutes , until liquid is absorbed and potatoes are browned and moist. If dish is broiler safe, broil 3 to 4 inches from heat for 2-3 minutes, until top is crisp and brown. Let stand 10 minutes.

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