Ingredients:
8 yukon gold potatoes
1 1/2 cup heavy cream
5 tablespoons butter
5 springs of fresh thyme or 2 teaspoons dried thyme
1 cup grated parmesan
Method:
Heat the oven to 400 degrees. Very thinly slice the potatoes. Sometimes I peel them, sometimes I don't. Butter an 8x8 baking dish. Heat milk and 3 tablespoons of butter in a saucepan until the butter is melted. Season with salt and pepper, and add most of the thyme. Reserve a little to sprinkle on top. Add a single layer of potatoes on the bottom of the baking dish. Ladle some of the milk mixture over the top, just coating the potatoes. Sprinkle with 1/4 cup of grated parmesan. Sprinkle with a little salt and pepper. Repeat until you've used all of the potatoes. Sprinkle the top with the remaining cheese, pepper and thyme and dot the top with the remaining butter. Bake for 45 minutes and check to see if the potatoes are tender and the top is browned. Bake for an additional 15 minutes if they're not tender enough!