Potato Gratin

Modified from Golden Potato Gratin Recipe at Epicurious

1 cup whipping cream
5 medium potatoes (Red and Yukon Gold) (perhaps 1.5 pounds?) peeled and sliced thin
1 tsp coarse kosher salt
1/4+ tsp black pepper
3/4 tsp Sunny Paris Seasoning (or thyme, as called for in the recipe)
1-2 T. butter
1 clove garlic

Preheat oven to 400°F. Press/Smash garlic clove and rub it around to coat the bottom of an 8×8 baking dish with garlic juice. Then, generously butter the dish. Arrange 1/3 of the potato slices in the baking dish. Sprinkle 1/3 of the salt, 1/3 of the pepper, and 1/3 of the seasoning (Sunny Paris Seasoning or thyme) over potatoes. Pour 1/3 c. cream over potatoes. Repeat this layering two more times with remaining portions of the ingredients.

Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 20-25 minutes longer. (I could smell it baking and checked the tops. They were brown at about 20 minutes, so to avoid burning I took it out.) Let gratin rest 20 minutes before serving. Recipe states it can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.

Makes 4-5 servings.

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