Peel the potatoes and cut them into even, thin slices (about 2 to 3 mm, best with a slicer). Layer in a baking dish, salt and pepper each layer. Pour the cream over it.
Bake at 200 degrees in a preheated oven for about 45 to 60 minutes. If the surface gets too dark, cover with aluminum foil. Sprinkle with chopped parsley.
As a vegetarian main meal (suitable for food combining) with a large, mixed salad or for all meat lovers as an accompaniment to meat cakes / meatballs, schnitzel, cordon bleu, chops, etc.
You can also mainly use waxy potatoes, but then the gratin will not be so nice and soft and the cooking time can be a little longer.
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