Parmesan Potatoes Au Gratin

Serves 4-6

• Butter
• 1 1/2 cups Heavy Cream
• 1 sprig fresh Thyme
• 2 cloves Garlic, minced
• 1/2 tsp. freshly ground Nutmeg
• 2 lbs. Russet Potatoes, cleaned and sliced into thin rounds (about 1/8” thick)
• 3/4 cup Parmesan, grated, with 1/4 cup reserved for finishing
• Salt & Black Pepper, to taste

Preheat oven to 375F; grease a large casserole dish with butter.

1. Combine cream, thyme, garlic, and nutmeg in a small saucepan and heat until warmed through (do not boil).
2. Overlap the potatoes in a single layer in the bottom of the casserole dish.  Season with salt & pepper.  Pour some (less than 1/3) of the cream mixture over the potatoes.
3. Sprinkle some of the parmesan over the potatoes, then repeat the whole process twice, totaling three layers, using up all of the cream mixture and the 1/2 cup of parmesan.
4. Bake, uncovered, for about 45 minutes. Then remove from oven.
5. Switch the broiler onto high, and sprinkle the remaining parmesan over the top of the gratin.  Broil about 5 minutes, or until the cheese browns.
6. Remove and let stand 5-10 minutes before serving.