Ingredients:

• 2 pounds Yukon gold potatoes, peeled and thinly sliced

• 3 cups whipping cream

• ¼ cup chopped fresh flat-leaf parsley

• 2 garlic cloves, chopped

• 1 ½ teaspoons salt

• ¼ teaspoon freshly ground pepper

• ½ cup grated Parmesan cheese
   
  

Preparation:

1. Preheat oven to 400°. Layer potatoes in a 13- x 9-inch or 3-qt. baking dish.

2. Stir together cream and next 4 ingredients in a large bowl. Pour cream mixture over potatoes.

3. Bake at 400° for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese; bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.