Scalloped Potatoes

Ingredients:

1 ½ cups heavy cream

1 sprig fresh thyme

2 garlic cloves, chopped

½ teaspoon ground nutmeg

Butter

2 lb. russet potatoes, peeled & cut into 1/8-inch thick slices

½ onion, finely chopped

Salt and ground black pepper

½ cup grated Parmesan, plus more for broiling

Directions:

Preheat oven to 375°

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating, butter a casserole dish. Place a layer of potato in an overlapping pattern; season with salt and pepper. Sprinkle 1/3 onion on potatoes. Remove cream from heat (remove thyme); then pour 1/3 mixture over potatoes & onions. Top with some Parmesan. Make 2 more layers. Bake uncovered, for 45 minutes. Sprinkle more Parmesan and broil until cheese browns, about 5 minutes.