2 ¼ lbs Yukon Gold Potatoes peeled and sliced thin
1 teaspoon Kosher Salt
¼ teaspoon White Pepper
¼ teaspoon finely chopped fresh Rosemary
½ Cup Grated Parmesan Cheese
Pinch of Nutmeg
2 Cups Heavy Cream
1 Tablespoon Unsalted Butter
Butter all sides and, bottom of a 4 inch by 8 inch pan.
In a large mixing bowl combine all ingredients and mix well. Taste the cream mixture. It should be slightly salty. Shingle potatoes into baking pan, making sure to keep layers even. When all the potatoes are layered into the pan, pour in the remaining liquid. Agitate liquid into potatoes with your fingers. There should be enough liquid to completely cover the potatoes. Wipe remaining butter and cream from around the edges of the pan. Cover with foil and bake in 350 degree convection oven, or 400 degree conventional oven 60-70 minutes. When finished you should be able to push a butter knife through with minimum resistance. Uncover and bake of another 7-10 minutes until top starts to brown.