Shooting for a meat-free Monday? Serve this delicious dish with a big salad!
2 cups grated Parmesan cheese
1 tbsp minced fresh thyme (or 1 tsp dried thyme)
1 tbsp grated lemon peel
1/2 tsp salt
1/2 tsp pepper
2 lbs red potatoes, very thinly sliced
2 1/2 cups heavy whipping cream
Combine the first five ingredients. Layer a third of potatoes and 2/3 cup cheese mixture in a greased 8-inch square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaing cheese mixture.
Cover and bake at 325 for 65 minutes. Increase temp to 375. Uncover and bake 25-30 longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving!
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