Russet Potatoes Gratin

½ pound sliced russet potatoes
1 cup Michelina's Signature Alfredo Sauce
2 sprigs fresh thyme
3 tablespoons grated Romano cheese
2 tablespoons panko bread crumbs
1 teaspoon fresh chopped parsley

Directions

Blanch potatoes in water until tender. Drain and place in baking side dish. Cover with Alfredo Sauce and sprinkle with fresh thyme, grated cheese and panko bread crumbs. Heat in salamander until browned and sauce begins to bubble on sides. Garnish with chopped parsley.

For a seasonal treat, sweet potatoes may be substituted in place of russet potatoes.