2 pounds Yukon Gold potatoes, peeled and quartered
1 large sweet onion, finely chopped
2 tablespoons butter
4 garlic cloves, minced
2 cups heavy whipping cream
5 bay leaves
1 tablespoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup grated Parmesan cheese, divided
2 teaspoons minced fresh thyme
In a food processor fitted with the slicing blade, slice potatoes; set aside.
In a Dutch oven, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add the cream, bay leaves, curry powder, salt, pepper, nutmeg and potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are almost tender. Discard bay leaves; stir in 3/4 cup cheese and thyme.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown and potatoes are tender. Let stand for 10 minutes before serving.