Butter a glass 8x8-inch pan and set on a baking sheet
Make a custard mixture by whisking the eggs,cream, thyme, salt, pepper, nutmeg and cayenne together
Set up and an assembly line with all your ingredients on the counter: cutting board with peeled potatoes, knife or mandolin, salt and pepper, Parmesan cheese, buttered dish
Slice one potato as thinly as possible (you must work kinda quickly so the potatoes do not brown) . Shingle, but barely overlap the potatoes in a single layer. Sprinkle the first layer with salt and pepper. Shingle, but barely overlap the potatoes in a single layer. Sprinkle the next layer with Parmesan cheese. Repeat this, slicing potatoes as needed
After you have layered all the potatoes, seasoning every other layer with s & p and the alternate layers with Parmesan pour the custard mix over the top
Slide you fingers down the sides of the pan and shuffle the layers so the custard fills in a little
Cover with foil making an air tight seal
Place in the center of the oven and bake 1 1/2 - 2 hours depending on how thick the potatoes were cut. Test the tenderness by piercing with a fork in the center
You can top with a sprinkling of cheese and brown under the broiler for a traditional appearance
Allow to sit 20 minutes and then they can be cut or scooped for serving
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