2 lbs. red potatoes, sliced very thin
2 c. grated parmesan cheese
1 t. dried thyme
1 Tbls. grated lemon peel
1/2 t. salt
1/2 t. pepper
2-1/2 c. heavy whipping cream
Combine parmesan cheese, thyme, lemon peel, salt and pepper.
Layer a third of the potatoes and 2/3 c. cheese mixture in a greased 8 or 9-inch square baking dish; repeat layers. Top with remaining potatoes; pour cream over top. Sprinkle with remaining cheese mixture.
Cover and bake at 325 degrees for 65 minutes. Increase temperature to 375 degrees.
Uncover; bake 25-30 minutes longer or until potatoes are tender and top is golden brown. Let stand for 10 minutes before serving.