Ingredients
3 cups heavy whipping cream1-1/2 teaspoons salt1/2 teaspoon pepper1 teaspoon minced fresh thyme, optional3 pounds russet potatoes, thinly sliced (about 10 cups) Minced fresh parsley, optional
Preparation
Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13x9-in. baking dish. Pour cream mixture over top.
Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving. If desired, sprinkle with parsley.
