October 07, 2016
Dinner, Side Dishes, Dairy,
Vegetables, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Entertaining, Sunday Dinner, Food Processor, Oven Bake, Gluten-Free, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, Heavy Cream, Butter/Margarine, Kosher Dairy more
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"From BH&G August 2016 issue - DH asked me to post for safe keeping so looks like I may be making soon but scaling back for 2 of us."
Preheat oven to 180C
Use a mandolin (or food processor)to slice potatoes 3mm thick, then pat dry with paper towel and set aside.
Combine butter, parmesan and thyme in a large bowl and add potatoes and toss well and then season with salt and pepper.
Arrange potatoes vertically in a 1 1/2 litre capacity baking dish and pour over the cream and then cover with baking paper and foil.
Bake for 45 minutes and then remove baking paper and foil and bake for a further 30 minutes or until crispy and golden on top and serve.
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