2 pounds Klondike Rose potatoes ( or any waxy potato ), peeled and sliced thinly
1 chicken bouillon cube and enough water to cover potatoes
4 ounces shredded Swiss cheese, divided
1/2 cup heavy cream
1/2 cup chicken broth
Fresh thyme sprigs, chopped
Pinch of nutmeg
Salt and pepper to taste
1/4 cup breadcrumbs
Preheat oven to 350 degrees. Put thinly sliced potatoes in large sauce pan. Cover with water and add bouillon cube. Bring to boil over medium high heat and cook for three minutes. Drain potatoes and cool slightly. Combine rest of ingredients, excluding 1 ounce of Swiss cheese and breadcrumbs, in large bowl. Toss potatoes in mixture. Arrange coated potatoes in buttered au gratin dish, overlapping them slightly. Pour contents of bowl over potatoes and sprinkle top with remaining grated cheese and the breadcrumbs. Bake for 45 minutes