Ingredients

Cooking Directions

Preheat oven to 350° F. Grease a 9-inch square baking dish with the butter and set aside.

2. Peel the potatoes and cut crosswise into 1/8-inch slices. Toss the potatoes in a large bowl with 1 teaspoon of the salt and the pepper. Arrange half of the potatoes, slightly overlapping in the prepared dish.

3. Combine the cream, the remaining 1/4 teaspoon salt, the shallots, garlic, and thyme in a small saucepan, bring to a simmer, and simmer for 2 minutes. Ladle half of the hot cream mixture over the potatoes in the dish, evenly distributing the shallots and thyme with the back of the ladle. Crumble half of the cheese over the cream and potatoes, and make another layer each of the remaining potatoes, cream mixture and cheese. Cover tightly with aluminum foil and bake for 45 minutes. Carefully remove the foil and continue baking until bubbly and the top is golden brown, about 15 minutes.

4. Remove from the oven and let rest until firm enough to cut, 15 to 20 minutes. Cut into portions, garnish with the parsley, and serve hot.

Recipe copyright 2005, Emeril Lagasse from his cookbook, "Emeril's Delmonico: A New Orleans Restaurant with a Past"