4pounds (125g)russet potatoes, peeled and thinly sliced
1 1/2cupscheddar cheese, shredded
Instructions
Preheat the oven to 375°F (190°C). Coat a 9x13-inch (23cm x 33cm) baking dish with nonstick spray; set aside.
In a pot, melt the butter and cook the onions until softened. Add the cream, milk, thyme and nutmeg. Season with salt and pepper and bring to a simmer.
Add the potatoes and cook until tender, 30 to 35 minutes. Stir occasionally.
Remove the thyme sprigs and pour the potatoes into the baking dish. Top with cheese.
Bake for 20 to 25 minutes, until the top is slightly golden. Allow the dish to sit for a minimum of 15 minutes before serving. Sprinkle with extra thyme leaves, if desired.
Notes
If you want to try a different cheese, I recommend gruyere. It's sweet, but slightly salty.