Actually not my taters
Recipe courtesy of Tyler Florence/www.foodnetwork.com
Episode# BW2D14

1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves chopped
1/2 teaspoon ground nutmeg
butter
2 lbs russet potatoes peeled and cut into 1/8 inch slices
salt and freshly ground black pepper
1/2 cup grated parmesan plus more for broiling (we use parmesan reggiano to taste, forget that 1/2 cup thing)

Preheat oven to 375.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. I use a 9 by 13 inch aluminum cake pan and it works great. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat then pour a little over the potatoes. Top with some grated parmesan. Make two more layers. Bake uncovered for 45 minutes. Sprinkle some more parmesan and broil until cheese browns, about five minutes.

We don't do the end broil because usually the cheese looks browned enough when they come out and since we use more cheese than the recipe calls for, what's the point?

Kelly, the Freak says "I hope this satisfies your relentless pursuit of potatoes!"

Happy Cooking!
Smoke Freak and Wifey

Thank you Lena!!
YUM, they sound sooooo absolutely decadent! And I'm gonna call em Lena's taters!
Welcome to our little home, and thank you again for taking the time to post the recipe!
Kelly

Miss Louie's on this.....! Thank's!

We don't do the end broil because usually the cheese looks browned enough when they come out and since we use more cheese than the recipe calls for, what's the point?
Happy Cooking!
Smoke Freak and Wifey


wait.... stop.... hold the phone..... doesnt that look like changing up the recipie. thought that was something you didnt or wernt allowed to do???:bounce:

wait.... stop.... hold the phone..... doesnt that look like changing up the recipie. thought that was something you didnt or wernt allowed to do???:bounce:

E. I didnt know there were rules I had to follow........

E. I didnt know there were rules I had to follow........

"Yeah yeah yeah....
I once was makin a tater tot casserole (a favorite of some around here) and I decided that it could use some changing up. Wellllll....after that I was set straight! You dont mess with the classics...or something like that...Geez! Im sorry!.............. Even though it was way better my way...it aint happening again..."

i guess it was that "after that i was set straight" line... anyway thought it was kinda humourous buddy!!! LOL:lol:

"Yeah yeah yeah....
I once was makin a tater tot casserole (a favorite of some around here) and I decided that it could use some changing up. Wellllll....after that I was set straight! You dont mess with the classics...or something like that...Geez! Im sorry!.............. Even though it was way better my way...it aint happening again..."

i guess it was that "after that i was set straight" line... anyway thought it was kinda humourous buddy!!! LOL:lol:

Whoa..................
Remember that those werent my words....
Geez...nothin gets past you does it....:lol:

Bumped this thread up because Fire It Up wanted to see the recipie. These spuds are over the top.

Hope this helps bud.

Thanks for bumping the recipe up, should be mighty tasty :thumb:

I especially enjoy the "we use parmesan reggiano to taste, forget that 1/2 cup thing" cause damn right, you do what tastes the best!