Cheesy Potato Casserole

Ingredients:

1 garlic clove, cut in half lengthwise

3 garlic cloves, minced

1 tablespoon butter, softened

1 cup Swiss cheese, shredded

1 cup Parmesan cheese, grated

1 1/2 cups heavy cream

1 1/2 cups chicken broth

2 teaspoons fresh thyme, chopped

1/8 teaspoon nutmeg

3/4 teaspoon salt

1/8 teaspoon crushed black pepper

2 1/2 pounds (about 5 medium sized) russet potatoes, peeled and sliced 1/8" thick

4 cups (about 4-5 slices) hearty white sandwich bread, crusts removed and torn into pieces

Directions:

Adjust oven rack to middle position and preheat oven to 350 degrees. Use cut side of halved garlic to rub sides and bottom of 2-quart shallow baking dish. Allow garlic in dish to dry briefly, about 2 minutes, then coat dish with softened butter. Combine cheeses in small bowl.

Bring minced garlic, cream, broth, thyme, nutmeg, salt, and pepper to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until liquid is reduced to 2 1/2 cups, about 5 minutes. Remove from heat and gently stir in potatoes.

Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese, add remaining potato mixture, and press with spatula to compact. Press bread pieces into casserole. Bake at 350 degrees for 40 minutes. Sprinkle remaining cheese on top and continue baking until golden and bubbling, 25-30 minutes. Remove from oven and let rest 20 minutes before serving.