Blue Bayou Potatoes
(Makes 4 servings, but you can easily double…or triple)
6 Medium-Sized Red Potatoes (Only use red potatoes)
1 Pint Heavy Cream
2 Cloves Garlic, Chopped (Or a lovin’ spoonful of pre-chopped, jarred garlic.)
1 Tbsp. Fresh Thyme
1 Tsp. Salt
1/2 Tsp. Pepper
1/2 of a Jalapeno, Chopped
1 Cup Shredded Parmesan Cheese
Slice potatoes 1/4″ thick and add to a casserole dish. In a separate bowl, add everything except cheese and stir to combine. Drizzle over the potatoes. Cover with tin foil, then pop it in the oven for 30-40 minutes at 400 F. (You may want to put the dish onto a baking sheet just in case the cream bubbles over.) You can decrease the cooking time by increasing the temperature to 450 F. Whatever floats your boat. The cool thing is that if you’re cooking something else in the oven along with this, you can adjust the cooking time up or down. When potatoes are tender, uncover the dish, sprinkle cheese over the top, then pop it back in the oven until the cheese is golden brown and happy.