Dauphinoise Potatoes | #shorts

INGREDIENTS
8 red or Yukon gold potatoes,,3 C heavy whipping cream,1 shallot,2 TBLS fresh thyme leaves,1 tsp nutmeg,1 tsp kosher salt,1 tsp black pepper,2 C Gruyere cheese
DIRECTIONS
Heat oven to 350 degrees. Slice your potatoes into thin slices.In a large pot,bring to a simmer,the heavy whipping cream,potatoes,shallot,fresh thyme,nutmeg,salt and pepper.Simmer for about 10 minutes.Try not to boil,as boiling will cause the potatoes to break apart.Spray a casserole dish with non-stick spray or line with butter.Take a spider or slotted spoon and layer one half of the potatoes on the bottom of the dish. Cover with a cup of the Gruyere cheese.Spoon the remaining potatoes on top of the cheese,creating another layer.Pour cream mixture over potatoes.Top with the remaining cheese.