GRANDMA’S SIMPLE SCALLOPED POTATOES
3 cups heavy whipping cream
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon minced fresh thyme, optional
3 pounds russet potatoes, thinly sliced (about 10 cups)
Preheat oven to 350°. In a large bowl, combine cream, salt, pepper and, if desired, thyme. Arrange potatoes in a greased 13×9-in. baking dish. Pour cream mixture over top.
Bake, uncovered, until potatoes are tender and top is lightly browned, 45-55 minutes. Let stand 10 minutes before serving.