Creamy Scalloped Potatoes

Preheat the oven to 375 degrees F.

Peel potatoes and submerge them in a bowl of cold water until ready to slice.

Add 1 tablespoon of corn starch into the chicken broth. Stir to dissolve. Set aside.

In a large skillet over medium heat, heat up the cream and fresh chopped thyme. Once heated, add grated garlic and nutmeg. Add broth and corn starch mixture and stir well until the sauce starts to thicken. Add salt and pepper to taste.

While the cream is heating up, butter a 9 x 13 casserole dish and set aside.

Using a Japanese mandolin slicer or a knife, cut the peeled potatoes into 1/8-inch thick slices. Put the potato slices into the hot cream and broth mixture and cook for a few minutes until potatoes are transparent but not fully cooked (this gives you a little head start on the potatoes).

Pour half of the potato mixture into the prepared baking pan. Then sprinkle a 1/2 cup of the cheese blend over the top. Then sprinkle half of the grated Parmesan cheese over the top. Pour the remaining potatoes and cream mixture over the top. Top with the remaining cheeses. Tightly cover the pan with a heavy duty foil sheet.

Bake the casserole in the preheated oven. Keep it covered for 45 to 50 minutes until potatoes are fully cooked. Then remove the foil and bake until cheese browns. This will take another 5 to 10 minutes.

Remove from the oven. Let casserole rest for 5 minutes. Then sprinkle with extra chopped fresh thyme if desired. Serve immediately.

Make Ahead Tips:
Potatoes can be peeled and submerged in cold water and refrigerated for up to 2 days.
For full-size steam pans, multiply recipe by 4. Add cooking time.