Autumn Potato Gratin

This is a depart from mashed potatoes...maybe better for Christmas for those of us who hate change.  It's warm, comforting, and delicious.  I use half and half instead of heavy cream.  I also add about 5 pieces of bacon crisped, and some extra parmesan.  


Posted by Anjanette, Recipe from Rachael Ray 

Ingredients

• 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
• 2 cups heavy cream, plus some to cover
• 4 tablespoons butter (1/2 stick)
• 2 sprigs each fresh thyme, sage, and rosemary
• 4 garlic cloves, minced
• Salt and pepper
• 1/2 cup grated Parmesan

Directions

Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

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.

Pour the hot cream mixture over the potatoes, if there is not enough cream to go 3/4 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. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.