Sheet Pan Scalloped Potatoes

Ingredients

1 tablespoon unsalted butter, for greasing pan
2 cups heavy cream
2 cloves garlic, minced
1 teaspoon fresh thyme leaves, finely chopped
2 1/4 pounds medium Yukon Gold potatoes, scrubbed (about 8)
1/3 cup grated Parmesan, divided
1 1/2 cups (4 1/2 ounces) shredded Gruyere or Swiss cheese
Salt and pepper to taste

Preparation

Preheat the oven to 450˚. Grease an 18-by-13-inch sheet pan and set aside.
Over medium heat bring cream, garlic, thyme, salt, and pepper to a simmer in a small saucepan. Remove from heat and set aside.
Use a mandoline to slice the potatoes thinly, or chop by hand into 1/8 inch thick slices.
Use a mandoline to slice the potatoes thinly, or chop by hand into 1/8 inch thick slices.
Lay out potato slices on sheet pan in rows, slightly overlapping each other.
Lay out potato slices on sheet pan in rows, slightly overlapping each other.
Sprinkle with salt and half the parmesan cheese. Create a second layer of potatoes on top of the first. Gently pour cream mixture over the potatoes.
Sprinkle with salt and half the parmesan cheese. Create a second layer of potatoes on top of the first. Gently pour cream mixture over the potatoes.
Cover with foil and bake for 20 minutes or until potatoes are fork tender. Remove from oven and remove foil. Top with the rest of the cheeses and bake uncovered an additional 15-22 minutes or until golden brown on top.

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