Instructions: Preheat oven to 375iF. Place garlic in small baking dish; drizzle oil over. Bake until garlic is very tender and brown in spots, about 45 minutes. Cool briefly. Transfer garlic to work surface; reserve oil in dish. Peel garlic and chop coarsely. Increase oven temperature to 400i F.

Brush 13x9x2-inch glass baking dish generously with reserved garlic oil. Layer potatoes in prepared dish, sprinkling each layer with chopped garlic, thyme, nutmeg, salt and pepper. Overlap slices for top layer in decorative pattern, if desired. Bring broth and cream to boil in heavy medium saucepan. Pour broth mixture over potatoes. Cover dish with aluminum foil.

Bake potatoes 45 minutes. Uncover and bake until potatoes are tender and brown on top and liquids chicken, about 45 minutes longer. Let stand 10 minutes. Sprinkle additional thyme over potatoes and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.