Yield: 4 to 6 servings
* 1 1/2 cups heavy cream
* 1 sprig fresh thyme
* 2 garlic cloves, chopped
* 1/2 teaspoon ground nutmeg
* 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
* Salt and freshly ground black pepper
* 1/2 cup grated Parmesan, plus more for broiling
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic
While cream is heating up, butter a casserole dish. Place a layer of
potato in an overlapping pattern and season with salt and pepper.
Remove cream from heat, then pour a little over the potatoes. Top with
some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45
minutes. Sprinkle some more Parmesan and broil until cheese browns,
about 5 minutes.