Butter casserole dish.

In a small saucepan, heat heavy cream, bay, thyme, garlic and nutmeg. Simmer low for 5-8 minutes.

Slice potatoes thin.

Place potatoes in a large bowl. With slotted spoon, remove thyme and bay from cream.

Pour on heavy cream mixture to potatoes and toss.

Sprinkle in half of parmesan and coat potatoes.

Layer potatoes adding in cream and parmesan into the layers in the casserole.

Finish with a dusting of parmesan.

Bake covered for 40 minutes at 400. Continue an additional 10 minutes uncovered.