- 1lb. each of local red, blue, yellow potatoes
- 12 ounces local gouda
- 1 1/2 Tbsp fresh local thyme
- 1 C local cream
- ½ Tbsp fresh local thyme
- 1 tsp sea salt
- 1 tsp black pepper
Scrub potatoes well and slice thinly. Grate the cheese. Rub a casserole dish with butter; layer potatoes, cheese, thyme, potatoes, cheese, thyme, potatoes.
Combine the cream, ½ Tbsp thyme salt and pepper and pour over the potatoes. Cover with foil and bake for 55-65 minutes or until tender. Remove foil and cook 15 minutes longer to brown the top.
(From Amy Pelham of the Swan Café)