Yield: 6 servings
Ingredients
* 1 1/2 cups heavy cream
* 1 sprig fresh thyme
* 2 garlic cloves, chopped
* 1/2 teaspoon ground nutmeg
* Butter
* 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
* Salt and freshly ground black pepper
* 1/2 cup grated Parmesan or more for broiling
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of fresh thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and then season with salt and pepper. Remove cream from heat, then pour a little of cream over the potatoes. Top with some grated Parmesan. Repeat for 2 more layers. Bake and uncovered for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
