3 pounds russet potatoes (5 to 6 potatoes), peeled and thinly sliced
3 1/2 cups heavy cream
2 small garlic cloves, minced
1/4 cup prepared horseradish
1 teaspoon chopped thyme
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Preheat oven to 375 degrees. Coat a 9x13 nonreactive baking dish with butter. Evenly layer the potatoes in the baking dish.
In a large mixing bowl, combine heavy cream, garlic cloves, horseradish, thyme, nutmeg, salt and pepper.
Add heavy cream mixture to the potatoes and cover with aluminum foil.
Bake on the middle oven rack for 30 minutes. Uncover and cook for another 15 minutes until potatoes are fork tender and have developed a golden crust. Allow the potatoes to cool for 15 to 20 minutes before serving.