Scalloped Potatoes

Ingredients

• 1 3/4 cups heavy cream
• Sprinkle of dried thyme (a little bigger than a pinch)
• 2 garlic cloves, minced
• 1/2 teaspoon freshly grated nutmeg
• Butter
• 3 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• Salt and freshly ground black pepper
• 1/2 cup grated Parmesan, plus more for broiling
• 1 cup shredded monterey jack or other favorite cheese
• 1 cup diced ham, optional

1.   Preheat the oven to 375 degrees F.

2.  In a saucepan, heat the cream with the thyme, chopped garlic, and nutmeg.

3.  Butter a 9 X 13 or equivalent in size casserole dish.

4.  In a large bowl, pour the warm cream over the potatoes.  Mix to combine.  

5.  Place a layer of potatoes in the casserole dish.  Generously salt and pepper.  Sprinkle about 1/2 cup shredded monterey jack and 2-3 Tbsp. parmesan cheese over the potatoes.  Then sprinkle with about 1/2 cup diced ham.  

6.  Repeat everything in step 5 to make a second layer.  

7.  Place a third and last layer of potatoes on top.  Pour any remaining cream over the dish.  Salt and pepper again.  Sprinkle some more grated parmesan on top.  (Do not put any shredded monterey jack or ham on top because they will burn.)  

8.  Bake uncovered for 45 to 50 minutes.  Then sprinkle with more parmesan and broil about 5 minutes to let the parmesan on top brown.