Scalloped Potato Gratin
1 1⁄2 cup heavy cream
2 sprig fresh thyme, plus more to finish
2 garlic cloves, chopped
1⁄2 tsp ground nutmeg, freshly grated
1 unsalted butter
2 lb russet potatoes, peeled and cut into 1/8-inch thick slices
1⁄2 cup parmesan cheese, grated, plus more for broiling
1 black pepper, freshly ground
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.