2 cups grated Parmesan cheese
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds red potatoes, very thinly sliced
2-1/2 cups heavy whipping cream
Directions
Combine the first five ingredients. Layer a third of the potatoes and 2/3 cup cheese mixture in a greased 8-in. 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 minutes. Increase temperature to 375°. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving. Yield: 9 servings.
These potatoes were very good! Make sure you have the entire time to bake them. I was running late and there was company coming for dinner so I had to put them into a larger pan and bake them at a much higher heat. I have an attachment that goes on my Kitchen Aid mixer that slices things very thin. I think the thinner the better for this dish. Enjoy!
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