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2 c. grated Parmesan cheese 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme 1 Tbsp. grated lemon peel 1/2 tsp. salt 1/2 tsp. pepper 2 lb. red potatoes, very thinly sliced 2 1/2 c. heavy whipping cream Combine first five ingredients. Layer a third of potatoes and 2/3 cup cheese mixture in a greased 8-inch square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture. Cover and bake at 325 degrees for 65 minutes. Increase temperature to 375 degrees. Uncover and bake 25 to 30 minutes longer, or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |