The original recipe, from Tyler Florence of the Food TV Network, makes 4 to 6 servings. The recipe below is a 1/3 version and makes two hearty servings.


  • 1/2 cup of heavy cream
  • 1 clove of garlic, chopped
  • 1/16 teaspoon fresh grated nutmeg
  • 1 sprig of thyme
  • 2 teaspoons of softened or melted butter or margerine
  • 10 oz of potatoes, peeled and sliced into 1/8 inch thick rounds
  • 3 teaspoons shredded Parmesan, reserving 1 teaspoon
  • a grind of black pepper over each layer
  • a pinch of salt over each layer
Sliced potatoes


Preheat the oven to 375° F.

Using a small saucepan heat the cream, garlic, nutmeg and thyme. Get the cream mixture hot but don't let it boil.

In a small casserole dish spread the butter and layer 1/3 of the potato slices, add a pinch of salt, pepper, cheese and a few spoonfuls of the hot cream. Repeat twice so there are three layers. Pour any remaining cream mixture over the top.

Bake, uncovered for 40-45 minute, until the slices are fork temder. Sprinkle the remaining cheese over the top and broil until there are patches of golden brown on the top -- about 5 to 6 minutes. Let it cool for five minutes before serving. Or, if made ahead, reheat until it's nicely warmed.


If the potato slices are more than a couple inches across I cut the rounds in half. I remove the sprig of thyme before baking, although Tyler doesn't say to remove it.

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