Makes 10 to 12 servings
1 tablespoon of unsalted butter
1 pint heavy whipping cream
5 cloves garlic, crushed (I used 2 tablespoons of garlic powder)
1 tablespoon of fresh thyme
1 tablespoon plus 2 teaspoons kosher salt, divided
2 teaspoons ground black pepper, divided (I used coarse ground pepper)
1/4 teaspoon ground nutmeg
4 pounds russet potatoes, thinly sliced
1/2 cup grated Parmesan cheese
Garnish: fresh thyme
First Preheat oven to 325 degrees. Rub a 12-inch cast-iron skillet with butter.
Next in a medium sauce pan, bring cream, garlic, thyme, 1 tablespoon salt, 1 teaspoon pepper, and nutmeg to a boil over medium heat. Reduce heat to low, and simmer until garlic is tender, about 15 minutes. Remove from heat.
Next in a large bowl, combine potatoes, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper. Layer potatoes in prepared cast-iron skillet. Pour cream mixture over potatoes. Cover tightly with foil.
Next bake until potatoes are tender, about 1 hour. Remove foil; sprinkle with cheese. Increase oven to 400 degrees.
Last bake until golden brown, about 15 minutes. Garnish with thyme, if desired.
Credit: Southern Cast Iron Magazine, page 54
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/