Autumn Potato Gratin

by Rachael Ray Food Network

(potatoes )

Yield: 8 servings
Prep Time: 5 min
Cook Time: 35 min
Total Time: 40 min

Ingredients

4 lb mixed baby potatoes, such as Red Bliss,
      Peruvian Purples, and Fingerlings
2 C heavy Cream + some to cover
4 Tbsp butter (½ stick)
2 sprigs fresh thyme, sage, and rosemary
2 garlic cloves, cracked
Salt & pepper
½ C grated Parmesan

Instructions

1. Preheat oven to 400°F.
2. Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
3. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
4. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go ¾ of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. (Perhaps a little less cream would be more appitizing.)
5. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown.
6. Cover and keep warm until ready to serve.