- 1-1/2 cups heavy whipping cream
- 1 tablespoon of thyme
- 2 cloves of crushed garlic
- 1/2 teaspoon nutmeg
- 2 pounds of russet potatoes
- salt and pepper
- 1/2 cup grated Parmesan - plus more for broiling
Preheat the oven to 375 degrees.
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.
Click here for a printable version of this recipe from Culinary Collage.