Parmesan Crusted Scalloped Potatoes

• Vegetarian
• Gluten free

• Produce

  • 1 peeled and cut into thick 8-inch thick slices 2 pounds russet potatoes
  • 2 cloves Garlic
  • 1 sprig Thyme, fresh

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper
  • 1 Pinch Nutmeg

• Dairy

  • 9 tbsp Frehsly grated parmesan
  • 1 1/2 cups Heavy cream

Found on damndelicious.net

Description

Ingredients

• 1 1/2 cups heavy cream
• 2 cloves garlic, pressed
• 1 sprig fresh thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Kosher salt and freshly ground black pepper, to taste
• 9 tablespoons frehsly grated Parmesan, divided

Directions

• Preheat oven to 375 degrees F. Lightly oil a 9-inch pie plate or coat with nonstick spray. In a medium saucepan, combine heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes. Add a layer of potatoes to the prepared baking dish in an overlapping pattern; season with salt and pepper, to taste. Pour 1/3 cup cream mixture over potatoes; sprinkle with 3 tablespoons Parmesan. Repeat with remaining potato slices, cream mixture and Parmesan to create 2 more layers. Place into oven and bake until cooked through, about 35-40 minutes. Sprinkle with additional Parmesan and broil for 8-10 minutes, or until top becomes golden brown and crusted. Serve immediately.