Autumn Potato Gratin

**This is a Rachael Ray recipe.

This gratin is perfect for holiday dinners, and is surprisingly simple to make.

4 pounds mixed baby potatoes
2 cups heavy cream, plus extra
4 tablespoons butter
2 sprigs each thyme, sage, and rosemary
2 garlic cloves, cracked
salt and pepper
1/2 cup grated parmesan

Preheat the oven to 400F.
Halve the potatoes and toss them into a large baking dish and season with salt and pepper.

Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes (discard herbs and garlic). If there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the parmesan evenly over the top. Bake for 30-35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until easy to serve.