Ingredients:
- 1-1/2 to 2 cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- 1/2 teaspoon ground nutmeg
- Butter
- 2 pounds russet potatoes, cut into 1/8-inch thick slices (peel if you prefer)
- Sea salt and freshly ground black pepper
- 1 cup Mozzarella, grated
- 1/2 cup grated Parmesan, plus more for broiling
Directions:
Preheat the oven to 375 degrees. Place the sliced potatoes in a pan of salted water; bring to a boil; reduce heat and simmer for 5 minutes. Drain and set aside. 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; discard thyme sprig; and pour a little over the potatoes. Top with some grated Mozzarella and Parmesan. Make 2 more layers. Cream should almost cover the top layer. It depends on size of pan and amount of potatoes for the amount of cream needed.
Bake, uncovered, for 45 minutes; if edges begin browning too much, cover edges with foil.
Remove from oven and sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Allow to set for 5-10 minutes before serving.
