Potato gratin

1 1/2 cups or 550ml cream

2 garlic cloves, finely sliced

1/2 teaspoon ground nutmeg

1 sprig fresh thyme

Butter

2 pounds / 1kg russet potatoes, peeled and sliced into 1/8-inch thick slices

Salt and pepper

2/3 cup grated parmesan

(serves 4)

In a saucepan, warm the cream with the thyme, garlic and nutmeg. Do not boil.

Grease an oven-proof dish with butter. Arrange 1/3 of the potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated parmesan. Repeat with 2 more layers. Cook in a preheated oven at 190°C (375°F) uncovered, for 45 minutes. Sprinkle some more parmesan and return to the oven until cheese becomes golden. Serve.

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