1 1/2 cups heavy cream
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped finely
1 tablespoon fresh chives, chopped finely
Pinch of nutmeg
2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
Salt, to taste
Ground black pepper, to taste
1 cup Parmesan cheese, freshly grated
Preheat oven to 375 degrees F and lightly grease a cast-iron pan or a 9-inch pie plate.
In a medium saucepan, combine heavy cream, garlic, rosemary, chives and nutmeg. Warm over medium heat just until the mixture is warmed throughout. Meanwhile, toss potato slices with salt and pepper.
Lay a single layer of potato slices in the bottom of the baking dish so they slightly overlap each other. Pour 1/3 of the cream mixture over the slices. Repeat, creating another layer of potatoes and another third of cream mixture, until you have three layers total.
Top entire dish with Parmesan cheese.
Place in the preheated oven and bake for about 45 minutes, until the potatoes are soft and the cheese is golden brown.