Parmesan Potatoes Au Gratin
"This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. —Theresa Danos, Hyde Park, New York..."
INGREDIENTS
•
2 cups grated Parmesan cheese
•
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
•
1 tablespoon grated lemon zest
•
1/2 teaspoon salt
•
1/2 teaspoon pepper
•
2 pounds red potatoes, very thinly sliced
•
2-1/2 cups heavy whipping cream
ADVERTISEMENT