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Prep: 10 min. •  Cook: 30 min. •  Serves: 6

Ingredients:

• 1.5 lbs. "2 bite" Potato Inspirations potatoes
• Salt and pepper
• ½ c. half and half
• ½ c. milk, plus more to cover, if necessary
• 2 tbsp. butter
• 1 sprigs each fresh thyme, sage and rosemary (or ¼ tsp. of each dried herb)
• 9 garlic cloves, smashed
• 1 tbsp. corn starch
• 2 tbsp. water
• ⅛ c. grated parmesan cheese

Directions:

Preheat the oven to 425-degrees.

Halve the potatoes and toss them into a large, greased baking dish. Season with salt and pepper.

In a small saucepan, add the half and half, milk, butter, herbs and garlic. Bring to a simmer over medium heat. Cook for about 5 minutes.

While the cream is coming to a simmer, combine the cornstarch and water in a small mixing bowl. Add the corn starch mixture to the cream and continuing stirring.

Pour the hot milk mixture through a strainer over the potatoes and discard the herbs and garlic.

Cover the dish and microwave for 5 minutes on high. Uncover and sprinkle parmesan cheese evenly over the top of the potatoes. Re-cover and place in oven.

Bake for 25 minutes or until the potatoes are tender and the top begins to brown. Keep warm until ready to serve.