To make scalloped potatoes, heat up heavy cream with bay leaves, thyme, garlic, nutmeg, salt and pepper. Remove the bay leaves and thyme, and pour the heated cream into a large bowl over sliced potatoes. Bake in a casserole dish at 400 degrees Fahrenheit for 40 minutes.
To make the cream sauce, use 1 1/2 cups of heavy cream, 3 bay leaves, 2 sprigs of fresh thyme, 2 chopped garlic cloves, 1/2 teaspoon of freshly grated nutmeg, and some salt and pepper. Once the cream is heated, mix it gently with 2 pounds of russet potatoes, peeled and cut into 1/8-inch-thick slices. Sprinkle 1/2 cup of grated Parmesan over the potatoes and cream, and add some salt and pepper.
Butter the casserole dish with unsalted butter while the cream is heating up. Add a little bit of cream to the bottom of the dish, and then add the potatoes. Even out the potatoes, and then pour the rest of the cream on top of the potatoes. Add Parmesan and fresh thyme leaves on top. Cover the dish with aluminum foil, with one corner pulled back to allow steam to escape.
This recipe takes about 65 minutes and produces about four to six servings.