3 cups whipping cream
1 large clove garlic, minced
2 Tbsp. butter, softened
4 lb. red potatoes, peeled and thinly sliced
4 oz. Parmesan cheese, grated
2 Tbsp. snipped fresh thyme
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
Shaved Parmesan, Italian (flat-leaf) parsley, dried tomato slices (optional)
1. Heat oven to 350 degrees F. In medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, do not boil. Remove from heat.
2. Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, thyme, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.
3. Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.