Potato Gratin With Cream And Fresh Herbs - cooking recipe

Ingredients

3 tablespoons butter, room temperature
3 lbs russet potatoes, peeled & cut into thin rounds
1 1/4 cups whipping cream
1 1/4 cups whole milk
1/2 cup chives, chopped (fresh)
2 teaspoons thyme, chopped (fresh)
1 teaspoon salt
1/2 teaspoon ground black pepper

Preparation

Preheat oven to 400 degrees. Butter an 8x8x2-inch glass baking dish with 1 tablespoon butter and set aside.
Place potatoes, cream, milk, chives, thyme, salt, pepper and remaining 2 tablespoons butter in a large pot. Cover and bring mixture to a boil over medium-high heat.
Transfer potato mixture to prepared dish, overlapping top layer of potatoes in a pattern, if desired. Cover dish with foil. Bake 40 minutes. Uncover and continue to bake until potatoes are tender, sauce bubbles thickly and top is brown, about 15 minutes. Let potatoes stand 10 minutes before serving.