Au Gratin Potatoes

Preheat the oven to 325ºF.

In a small pot, bring the cream to a simmer.

Meanwhile, in a heavy pot melt 4 tablespoons butter and whisk in the flour. Cook the roux for a few minutes over medium heat to cook off the raw flour taste. Add the cream to the pot and whisk the roux into the cream until the sauce is smooth. Add the cream cheese chunks and whisk until smooth. Season this with nutmeg, Kosher salt and pepper.

Pour the remaining 2 tablespoons melted butter into a 9×13 baking dish and lay out a layer of potatoes. Sprinkle them lightly with salt and pepper. Ladle a thin layer of the sauce over the potatoes and sprinkle with parmesan.

Add another layer of potatoes and repeat this process over and over until the potatoes are gone, ending with a layer of sauce and parmesan and a sprinkling of fresh thyme leaves.

Bake at 325ºF for 1 hour or until the potatoes are tender and the top is golden brown.