Very basic recipe here. You can leave it as is, add more spices, or cheese it up. There are only two important things to remember: leave it in the oven long enough to cook the potatoes, and let it sit as long as possible when you bring it out. There are no shortcuts here; this recipe is meant to be made when you have a lot of time.
Gluten-Free Scalloped Potatoes
1 1/2 cups heavy cream or half and half
1/2 teaspoon dried thyme
2 garlic cloves, chopped
1/2 teaspoon freshly ground nutmeg
2 pounds potatoes, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus cheddar or gruyere (or other) if desired
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with the thyme, chopped garlic and nutmeg.
While cream is heating up, butter a 2 quart casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper, and dot with butter. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. If necessary, add more cream or half and half until the dish is just over half full. Bake, uncovered, for 45-60 minutes. Sprinkle some more cheese if desired and broil until cheese browns, about 5 minutes. Let sit for at least 15 minutes before serving.