Potatoes Au Gratin

Creamy, cheesy, and indulgent, this potatoes au gratin recipe is perfect for holiday meals or any dinner that calls for something special. ➡️INGREDIENTS: Butter to grease the baking dish 2½ pounds Russet potatoes (3 to 4), peeled and sliced very thin 1½ teaspoons salt ¼ teaspoon freshly ground black pepper 1 cup (4 oz) finely grated Parmigiano-Reggiano 2¼ cups heavy cream Fresh thyme, for serving (optional) ➡️ INSTRUCTIONS: 1-Preheat the oven to 350°F and set an oven rack in the middle position. Grease an 8-inch (or 2-quart) baking dish with butter. 2-In a large mixing bowl, toss the potatoes with the salt and pepper until evenly coated. 3-Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. Pour any leftover cream over top. 4-Place in the oven and bake, uncovered, for 60 to 75 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle on the counter for about ten minutes. Sprinkle with fresh thyme, if using, and then serve.