Creamy with crispy edges, these make wonderful Thanksgiving taters! The starchiness of russets make them the clear potato choice for a great casserole.
- Butter to grease the baking dish
- 2 ½ pounds Russet potatoes (3 to 4), peeled and sliced very thin
- 1 ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1 cup finely grated Parmigiano-Reggiano or Pecorino Romano cheese
- 2 ¼ cups heavy cream
- Fresh thyme leaves and chopped fresh parsley for serving
- Preheat oven to 350. Set oven rack in middle position. Grease 8-inch (or 2-quart) baking dish with butter.
- Toss potatoes in large mixing bowl with salt and pepper until evenly coated.
- Arrange some potato slices in a single layer on bottom of prepared baking dish, with edges overlapping. Sprinkle a quarter of the cheese (¼ cup) over the potatoes and then pour a quarter of the cream (about ½ cup) over cheese. Repeat with remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top.
- Bake uncovered for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top. Let dish cool for ten minutes. Sprinkle with fresh thyme and parsley before serving.
Make Ahead: You can assemble a day ahead and cover tightly with plastic wrap, pressing directly against potatoes to minimize discoloration. Store in refrigerator until ready to bake and remove wrap right before cooking. Potatoes on top will discolor a bit, but it shouldn’t be noticeable after baking.