Thinly slice the potatoes using a mandoline. Ensure they are thin but not too thin, so they don't fall apart while cooking.
In a large bowl, toss the sliced potatoes with salt, black pepper, and about 2 tablespoons of melted butter. Shake the bowl to coat all the potatoes evenly.
In a saucepan, combine the heavy cream, milk, a pinch of nutmeg, the remaining salt, 1 tablespoon of butter, and a grated garlic clove. Bring the mixture to a gentle simmer.
In a round baking dish, arrange a layer of the seasoned potatoes. Top with a ladle of the hot cream mixture and a few leaves of fresh thyme. Repeat the layering process until all the potatoes and liquid are used up.
Bake in a preheated oven at 220°C (430°F) for 30 minutes.
Remove the baking dish from the oven, sprinkle generously with grated Parmesan cheese, and return it to the oven under the broiler until a crispy golden crust forms on top.
Cook it hands-free.
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