Potato Gratin

1. Preheat oven to 430°F.

2. Slice potatoes thinly (about ⅛ inch thick).

3. Bring a pot of water to a boil and blanch potato slices for 5 minutes until just tender, then drain.

4. In a saucepan, combine heavy cream, garlic, herbs, shallot, salt, and pepper.

5. Bring to a gentle simmer and cook 5–10 minutes to infuse.

6. Remove and discard herbs and garlic.

7. Arrange potatoes in a baking dish, stacking or fanning as desired.

8. Pour hot infused cream evenly over the potatoes.

9. Top generously with grated Parmesan.

10. Cover with foil and bake 30–40 minutes.

11. Remove foil and bake 5–10 minutes more until golden on top.

12. Garnish with parsley and serve hot.