Scalloped Potato Gratin

  • 1 1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 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 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.