Classic scalloped potato recipe, with cream and Parmesan cheese. Perfect side dish with ham or chicken.
cups heavy cream
sprig fresh thyme
garlic cloves, chopped
teaspoon ground nutmeg
pounds russet potatoes, peeled and cut into ⅛-inch thick slices
Salt and freshly ground black pepper
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.