From the Chef’s Corner
Having company over to dinner can be a little hectic sometimes when the menu gets pressured for time. My wife assembles this dish the day before. Cover and refrigerate, then let it stand 20 minutes at room temperature before baking.
3 cups whipping cream
2 large cloves garlic, minced
2 Tbsp. butter, softened
4 lbs. red potatoes, peeled, thinly sliced
4 oz. Parmesan cheese, grated
2 Tbsp snipped fresh thyme
¼ tsp. freshly grated nutmeg
¼ tsp. freshly ground pepper
Top with shaved Parmesan, Italian (flat-leaf) parsley, sun dried tomato slices (optional)
Heat oven to 350 degrees F. In a medium saucepan, combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered for 5 minutes. Do not boil. Remove from heat.
Generously butter 3 – 3 ½ quart baking dish. Layer one third potato slices. In small bowl, combine grated cheese, thyme, 1 tsp salt, nutmeg, and pepper. Sprinkle one-third cheese mixture over potatoes, pour one-third hot cream over potatoes, and repeat layers twice. Cover with foil.
Bake for 1 ¼ to 1 ½ hours until potatoes are almost tender and liquid mostly absorbed. Uncover, bake 20 to 30 minutes more, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes.
Excellent with roast beef or pork roast.