Potato and Basil Gratin

Present on a bed of bitter greens and serve with a glass of white wine for a fine lunch.

Preheat oven to 375 degrees.  Cook the potatoes in a pot of salted boiling water for 10 minutes.  Drain and cool to room temperature.  Remove skins and cut into ¼ inch slices.

Arrange 1/3 of slices in a thin layer on bottom of a round 10” baking dish rubbed lightly with olive oil.  Sprinkle 1/3 of the basil over the potatoes.  Cover with ½ of the remaining potatoes and the remaining basil.   Top with the rest of the potatoes. 

Combine the cream and spices in a bowl.  Slowly drizzle the mix over the potatoes.  Bake for 1½ hours or until cream is thick and the potatoes are very tender.  Sprinkle cheese over the top and bake until the cheese is melted, about 5 minutes.  Remove from the oven, and let stand for 10 minutes before serving.