These potatoes are such a different flavor from the traditional AuGratin potatoes and the creamy parmesan/whipping cream combo is just delicious. Goes well with filet mignon or pork chops or just as a side dish with a great green salad.
2 cups grated Parmesan cheese
1 tables minced fresh thyme or 1 tsp dried thyme
1 tables grated lemon peel
1/2 tsp each salt and pepper
2 lbs red potatoes, very thinly sliced
2 1/2 cups heavy whipping cream
Combine first five ingredients. Layer a third of potatoes and 2/3 cup cheese mixture in a greased 8″ square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.
Cover and bake at 325 for 65 min. Increase temp to 375 and uncover and bake 25 min longer or until top is golden brown. Let stand for 10 min before serving.
This recipe is taken from Taste of Home April/May 2012*
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