Ingredients:
1 tablespoon butter
3 lbs russet potatoes, peeled and cut into slices about 1/8 inch thick ( about 6 medium)
2 cloves garlic, minced ( in my house that means smashed with a large chef’s knife)
1 teaspoon salt
2 teaspoons chopped fresh thyme leaves (optional)
2 cups grated sharp cheddar cheese
fresh ground black pepper
1 cup heavy cream
1 cup broth ( I use a veggie broth)
Directions:
Put your rack in the center position and heat the oven to 400 degrees F.
Butter a 9-by-13-inch baking dish.
Spread 1/3 of the potatoes in an even layer in the bottom of the prepared dish.
Sprinkle with 1/3 of the garlic, salt, optional thyme, cheese and a few grinds of black pepper.
Repeat with the remaining potatoes, garlic, salt, thyme, cheddar and pepper two more times.
That’s three layers for the numerically challenged.
Combine the cream and broth in a large measuring cup and pour into the dish along the edges rather than into the center.
Bake for 45 to 55 minutes or until the potatoes are tender (you can pierce them with a skewer or paring knife), the liquid is reduced and thickened, and the cheese on top is well browned.
Let cool about 10 minutes before serving.
Servings: 8
Time preparation: 15 min.
Time total: 70 min.