Preheat oven to 400.
1
Add 3 cups half and half to sauce pan.
2
Add 2 sprigs thyme.
3
Add 1 tsp salt and heat over medium-low until it simmers. Remove from heat.
4
Brush 1 tbsp butter into baker.
5
Brush 1 minced garlic clove in baker.
6
Peel 2 lbs Russet potatoes.
7
Slice potatoes thinly.
8
Remove thyme from cream.
10
Pour over potatoes.
11
Cover with foil and bake for 40 minutes. Remove foil and cook until potatoes are tender, 15-20 min.
12
Grate Parmesan. When potatoes are done, too with 1 Oz Parmesan. Cool for at least 10 minutes.
13
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