4 lbs mix of baby and fingerling potatoes
2 Cups heavy cream, plus extra to cover
4 Tbsp butter (1/2 stick)
1 tsp dried Thyme, leaf
1/2 tsp Dalmatian Leaf Sage
1 Tbsp dried Rosemary, Whole
2 garlic cloves, cracked
Salt and White Pepper, Fine Ground
1/2 Cup fresh grated Parmesan
Preheat the oven to 400 degrees F.
Halve the potatoes (but leave skins on) and toss them into a large baking dish. Season with salt and pepper.
Meanwhile, combine the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, stirring frequently, to infuse the cream with the flavor of the herbs and garlic. Season with salt and pepper.
Pour the hot cream mixture through a fine mesh strainer over the potatoes, (discard the strained herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes in the dish, then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top.
Bake for 30 to 35 minutes, until the potatoes are cooked through, are fork-tender, and top of the dish begins to brown. Cover and keep warm until ready to serve.