Recipes and Cooking Thyme Potatoes Au Gratin 3.9 (17) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2009 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 1 hrs 35 mins Stand Time: 10 mins Total Time: 2 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 cup whipping cream 1 large clove garlic, minced 2 tablespoon butter, softened 4 pound red potatoes, peeled and thinly sliced 4 ounce Parmesan cheese, grated 2 tablespoon snipped fresh thyme ¼ teaspoon freshly grated nutmeg ¼ teaspoon freshly ground pepper Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional) Directions Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat. Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil. Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings. Tips Prepare through step 2. Cover and chill up to 2 days before baking. Remove from refrigerator and let stand 20 minutes at room temperature. Preheat oven to 350°F. Continue as directed. (You may notice some darkening on the edges of the potatoes when you remove the casserole from the refrigerator. This is to be expected as the raw potatoes are exposed to the air. This is not harmful and does not impact the taste of the potatoes.) Rate it Print Nutrition Facts (per serving) 382 Calories 27g Fat 29g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 382 % Daily Value * Total Fat 27g 35% Saturated Fat 17g 85% Cholesterol 96mg 32% Sodium 384mg 17% Total Carbohydrate 29g 11% Total Sugars 1g Protein 8g Vitamin C 23.6mg 118% Calcium 161.5mg 12% Iron 1.4mg 8% Potassium 698mg 15% Folate, total 24.2mcg Vitamin B-12 0.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.