Autumn Potato Gratin

Autumn Potato Gratin

24 oz tiny baby potatoes
1 cup heavy cream
3 Tbsp butter
2 sprigs fresh thyme
1/2 tsp dried sage
3/4 tsp dried rosemary
1 tsp minced roasted garlic
Salt & Pepper
1/4 cup grated Parmesan

Preheat oven to 400^F. Place the potatoes in a large baking dish and season with salt and pepper.

Combine 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. Pour over the potatoes (should come about 3/4 of the way up the potatoes - add more cream if necessary). Sprinkle with Parmesan and bake for 35 minutes or until potatoes are cooked through and the top begins to brown.

I'd give this 3.5 stars (out 5)

Adapted from a Rachael Ray recipe.