Ingredients
2cupsheavy cream
1large egg
1tspkosher salt
¼tspcinnamon
¼tspground nutmeg
⅛tspcoarse ground black pepper
¼cupgrated Parmesan cheese
6large russet potatoes,peeled and sliced ¼-inch thick
Preparation
Preheat oven to 375 degrees F and spray an 8×8-inch baking dish with vegetable oil spray.
In a large bowl, whisk together the heavy cream, egg, salt, cinnamon, nutmeg, black pepper, and Parmesan cheese until smooth.
Add potatoes to the baking dish and carefully pour the custard over the potatoes.
Bake, uncovered, for 45 to 50 minutes.
