Courtesy Tyler Florence.
Yields about 6 to 8 servings.
2 pounds baking potatoes, peeled and sliced paper thin
(Took too long to cook. Try Yukon gold un-peeled next time.)
2 cups heavy cream
2 garlic cloves, finely chopped
1/2 tsp. dried thyme
1 tbs. dried chives
1 cup Parmigiano-Reggiano
salt and pepper
Heat oven to 375.
Combine all ingredients in a large bowl, tossing to coat.
Put the mixture into a 9 X 13 casserole dish.
Flatten out with a spatula.
Bake for 40 minutes, until potatoes are tender and gratin is bubbly.
Let stand for 10 minutes before serving.