Chef Michelle Kelly – AB Tech – serves 6 to 8
A side dish from cooking class
1 ½ cups heavy cream
1 sprig fresh thyme or ½ Tbs dried
2 garlic cloves, chopped
½ tsb ground nutmeg
Butter
2 pounds potatoes, peeled and cut into 1/8 inch thick slices
Salt and pepper
½ cup grated Parmesan, plus more for broiling
Preheat the over to 375F
In a saucepan, heat the cream with the thyme, chopped garlic and nutmeg
While cream is heating up, butter a casserole dish
Place a layer of potato in an overlapping pattern and season with salt and pepper
Remove cream from heat, and then pour a little over the potatoes
Top with some grated Parmesan
Make two more layers, doing the same as directed above. Bake, uncovered, for 45 minutes
Remove from oven. Sprinkle with Parmesan and broil until cheese browns, about 5 minutes
Allow to cool slightly before serving