Scalloped Potatoes (trust me, save this one)

Scalloped Potatoes

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4 cups heavy cream

2 cloves garlic, slivered

1 tsp. thyme

1 tsp. salt

1/2 tsp. pepper

3 to 4 lbs. potatoes, peeled and thinly sliced

1 large onion, thinly sliced

2 TBS. parsley. chopped

1/2 cup Parmesan cheese, shredded

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Pre heat oven 350*

In sauce pan combine cream, garlic, thyme,salt and pepper. Bring to a boil.

Reduce to a simmer. Cook 15-20 minutes until sauce has reduced by 1/3.

Remove from heat and add parsley

Butter a 9 x 13" pan. Layer 1/2 the potatoes, onions and cheese. Pour 1/2

cream sauce over potatoes. Repeat layers ending with cheese.

 Bake 1 to 1 1/2 hours until potatoes are tender and golden brown.

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