2 lb russet potatoes—peeled and cut into 1/8” thick rounds 1-1/2 cups heavy cream 3 cloves garlic, minced 2 tbsp fresh thyme 1 tsp nutmeg 1 cup parmesan cheese, grated (divided) Salt and pepper to taste Non-stick cooking spray
Preheat oven to 375-deg.Coat a 9” pie dish with the nonstick spray.Arrange a layer of a third of the potato slices along the bottom of the dish, slightly overlapping.Sprinkle with salt and pepper.
In a saucepan, combine the heavy cream, garlic, thyme, and nutmeg over medium heat for 2 minutes or until the mixture begins to simmer.
Pour 1/3 cup of the cream mixture over potatoes in the pie dish, then sprinkle with 3 tbsp of parmesan. Layer another third of the potato slices on top, season with salt and pepper, then top with another 1/3 cup of the cream mixture and 3 tbsp of parmesan.Repeat once more until all the potatoes and cream mixture are incorporated.
Bake for 45 minutes or until the potatoes are fork-tender, then sprinkle with the remaining Parmesan and turn the broiler to high.Broil for 8-10 minutes, or until the crust turns golden.Serve immediately.