Potatoes Gratin

Potatoes Gratin

Adapted from  Food Network, Tyler Florence

OBJ: TCW be able to use her mandolin without cutting off her finger

Ingredients:

3 large baking potatoes, peeled and sliced 1/8 to ¼ inch thick (paper-thin)

1 ½ C heavy cream

2 garlic cloves, roughly chopped

Leaves from 3 thyme sprigs

1 Cup grated parmesan cheese, plus extra for sprinkling

S & P (salt and pepper)

Italian bread crumbs, for sprinkling

Procedures:

1.      Preheat your oven to 400 degrees

2.      In a large bowl combine all the ingredients, besides the bread crumbs

3.      Put the potato mixture into two 23 oz baking stoneware baking dishes, or 1 large stoneware casserole dish, or smaller (6-8 oz) stoneware ramekins (your choice, I did 2, 23 oz dishes because that is what I had!)

4.      Sprinkle  the top(s)with about 2 TBS additional parmesan cheese and  about 2 TBS breadcrumbs

5.      Flatten out if you can and bake for about 30-40 minutes or until it gets lightly browned and bubbly

6.      ****The smaller ramekins will probably only take 15-20 minutes, my two 23 oz dishes took 30 minutes and I suppose the large casserole will take 40 minutes. Keep an eye though

7.      Let sit for at least 5-10 minutes before eating