by Johnny Loua, Chef, Seattle, Washington
- 3 pounds russet potatoes, peeled and thinly sliced
- ½ teaspoon kosher salt
- Pinch of black pepper
- 1 cup heavy cream
- ½ cup unsalted butter, melted
- 2 sprigs fresh thyme
- 2 garlic cloves, minced
For The Breadcrumb Topping:
- 2 tablespoons shredded parmesan
- 1 tablespoon breadcrumbs
- ½ teaspoon fresh parsley
- ½ teaspoon fresh thyme
In a 3-inch baking dish, spread out the potatoes and brush with melted butter. Preheat oven to 350°F.
Pour the cream in a bowl and season with salt, pepper, garlic, and fresh thyme. Pour this mixture on top of the potatoes and then arrange the potato slices so they stand on their edges across the width of the dish. Bake in the oven for 1 to 2 hours or until potatoes are completely tender. During the last 15 minutes of cooking, mix parmesan, breadcrumbs, and herbs together and sprinkle on top. Continue baking until breadcrumbs are golden and cheese is melted.