Monroe Chat

This was a GREAT recipe - I will say however, that I did not use 1 1/2 cups of heavy cream - I used part 1% milk and part half and half - it tasted great !! Also, I finely sliced beef tomatoes and placed them on top for a few moments during the 'broil' - Everyone LOVED this !!

As a side note - I have used nutmeg in many dishes, especially those which require 'green' veggies, I was somewhat sceptical, but must say although you can't pin point the flavor, you are aware that there is a certain something making a difference (Having made this dish w/o nutmeg I can attest to the fact that the nutmeg IS a welcomed addition!)


1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 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
Directions
Preheat the oven to 375 degrees F.

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

While cream is heating up, butter a casserole dish. Place a layer of 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. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.