Stacked Potato Gratin

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For best results, the instructions say use a mandoline for slicing the potatoes. I don't have one, so I did the best I could.

2 kg large russet potatoes, about 5 total
1 cup grated parmesan cheese
1/4 cup olive oil
2 tbsp chopped fresh thyme (I used the freeze-dried stuff)
4 cloves garlic, grated or minced
1 1/4 tsp salt
1/4 tsp grated nutmeg
1/4 tsp pepper

Using mandoline or knife, slice potatoes into scant 1/8-inch thick rounds.

In large bowl, stir together the parmesan, the oil, thyme, garlic, salt, nutmeg and pepper. Add potatoes and toss to coat.

Placing the largest pieces on the bottom and the smallest on top, layer potatoes on parchment-lined baking sheet to make 12 stacks. Bake in 400 degree oven until potatoes are tender, about 35 minutes.

When I made this, I used three potatoes and make six stacks and adjusted the ingredients accordingly, using less parmesan but using almost all of the olive oil.

These were the best potatoes I've ever eaten in my life. The recipe is from the October issue of Canadian Living and it's a keeper. A couple of my potato stacks slid over, but I took them out and patted them back into place, and they were OK.

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