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INGREDIENTS
1 1/2 cups heavy cream
2 cloves garlic, pressed
1 sprig fresh thyme
Pinch of nutmeg
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Kosher salt and freshly ground black pepper, to taste
9 tablespoons grated Parmesan, divided, plus more for broiling
INSTRUCTIONS
Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray.
In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.
Add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers.
Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted.
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