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Scalloped Potatoes

Adapted from a Tyler Florence recipe.
1-1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, minced
1/2 tsp ground nutmeg
2 lbs russet potatoes, peeled and sliced thinly
salt and pepper to taste
1/2 + 1/4 cup shredded parmesan

Preheat oven to 375 degress F.

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

While cream is heating, butter a casserole dish. Place a layer of potato, overlapping as needed, and season with salt and pepper. Remove cream from, then pour 1/3 of the cream over. Top layer with Parmesan cheese. Repeat with 2 more layers. Bake, uncovered for 45 minutes. Sprinkle with cup of Parmesan cheese and broil until cheese browns, about 5 minutes.