|1½||cups heavy cream|
|1||sprig fresh thyme|
|2||garlic cloves, chopped|
|½||teaspoon ground nutmeg|
|2||pounds russet potatoes, peeled and cut into ⅛-inch thick slices|
|Salt and freshly ground black pepper|
|½||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 and nutmeg. 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.