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Scalloped Potato Gratin

    1 1/2 cups heavy cream
    1 sprig fresh thyme
    2 garlic cloves, chopped
    1/2 teaspoon ground nutmeg
    Butter
    2 pounds 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 375F. 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.