Scalloped potatoes

300 ml thickened cream
1/2 C cheddar cheese, grated
1 t salt
2 pinches of black pepper
1/2 t ground nutmeg
1 kg potatoes (desiree), peeled and sliced into .5 cm rounds

• Preheat oven to 180 C
• Place the cream, cheese, salt, pepper and nutmeg in a bowl. Mix well and set aside.
• Layer half of the potatoes evenly across teh ottom of the baking dish. Ladle over half of the cream mixture. Prepeat with the remainder of the potatoes and cream mixture.
• Cover the baking dish with foil. Place the dish on the middle shelf of the oven and bake for 45 minutes to 1 hour, or until the potatoes are just tender.
• Remove the foil and cook, uncovered, for a further 15 minutes or until the top is crisp and golden.