Parmesan Scalloped Potatoes

Parmesan Scalloped Potatoes

2 lbs. russet potatoes, peeled and cut into 1/8-inch slices

1 1/2 cups heavy cream

1 teaspoon Italian seasoning

2 minced garlic cloves

1-2 tablespoons butter

Salt and freshly ground pepper

1/2 cup gated parmesan

Preheat oven to 375. In a saucepan, heat cream with Italian seasoning, and garlic.  While cream is heating, butter a casserole dish. Place a layer of potato in overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered for 45 minutes.