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Preheat oven to 325°F. Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the sides.

Using a mandoline, slice potatoes 1/16-inch thick. Keep slices in cold water to prevent browning.

In a small saucepan, heat cream, butter, garlic, thyme, and nutmeg until just simmering. Season generously with salt and pepper.

Drain and dry potato slices thoroughly. Layer potatoes in the loaf pan, brushing each layer with the cream mixture and sprinkling with Parmesan. Repeat until all potatoes are used.

Pour any remaining cream mixture over the top. Cover tightly with buttered parchment and aluminum foil.

Place loaf pan in a larger baking dish. Add hot water to come halfway up the sides. Bake for 2 hours until potatoes are tender.

Remove from oven and water bath. Place a weight on top (another pan with cans) and refrigerate for at least 8 hours or overnight.

Preheat oven to 450°F. Invert the pavé onto a cutting board and cut into 1-inch thick slices.

Place slices on a baking sheet. Brush with melted butter and sprinkle with remaining Parmesan.

Bake for 15-20 minutes until golden and crispy. Serve immediately.