Ingredients:
200 ml (7 fl oz) Cream
3 Garlic cloves
3 sprigs Thyme
A splash of vegetable oil
6 Potatoes (I use Yukon gold), peeled
Salt & pepper to taste, plus a pinch of nutmeg (mix in a small bowl)
75 g (3.5 oz) grated gruyere and parmesan, mixed
Preheat oven to 375 F. Put cream, garlic and thyme in a small saucepan and heat gently. Simmer for 5 minutes to infuse flavors. Strain through a fine sieve and set the infused cream aside.
Butter or line with baking paper a small baking dish, about 6x8x2. Brush sides with either vegetable oil or butter. Using a mandoline or very sharp knife, slice potatoes as thinly as possible. Arrange a layer of potato slices on the bottom of the pan, then season lightly with spices mix. Sprinkle cheese and drizzle with warm cream. Continue to layer slices, spices, cheese and cream to the top, making sure to reserve some cheese at the end. As you go, press layers down firmly to eliminate air pockets.
Cover with lid and bake for 30 minutes. Check that potatoes are nearly cooked. If they are, remove lid and add remaining cheese, increasing temperature to 430 F. Bake until crisp and golden brown. Serve, or refrigerate for up to 3 days.