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1 pound russet potatoes, scrubbed clean
1 clove garlic, smashed
3/4 cup heavy cream
few grates whole nutmeg
1/4 cup grated Parmesan
salt and pepper.

Preheat the oven to 450 degrees F.

Rub the bottom of a 8-inch non-stick saute pan with the clove of garlic. Pour 1/2 cup of heavy cream in the saute pan and place over high heat. Season the cream with a little nutmeg, salt and pepper. Pour the mixture into an oven-safe casserole dish.

2. Slice the potatoes in 1/4-inch thick circles. As you slice, add them to the casserole in even layers. Once all of the potatoes have been added to the casserole, sprinkle the grated Parmesan over the potatoes, then pour the remaining heavy cream over the top.

3. Place in the oven, uncovered, and bake for 20 minutes. Once baked and all brown on top, remove from the oven and let rest for 2 to 3 minutes. Serve hot.