Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil. Mix together the heavy cream, milk, beaten eggs, minced garlic, thyme, nutmeg, salt, and pepper in a bowl. Stir this mixture really well so everything's combined—this is your sauce base for the Easter scalloped potatoes recipe.

Layer about one-third of your sliced potatoes on the bottom of the baking dish. Sprinkle one-third of the shredded cheese over the potatoes. Pour about one-third of your cream mixture over the cheese layer, making sure it drips down between the potatoes.

Repeat with another layer of potatoes, cheese, and cream sauce—you're basically building three layers total here. The potatoes should feel snug in the dish but not crammed. This is what creates those perfect tender layers throughout.

Finish with your final layer of potatoes on top, then cover it with foil and bake for 45 minutes. You want to keep the moisture in while everything steams and softens. Don't peek too much or the heat escapes—trust me, I learned that the hard way.

Pour the chicken broth around the edges of the potato casserole before removing the foil. This adds extra moisture and prevents the top from drying out. Return it to the oven uncovered for the final stretch.

Bake uncovered for another 30-35 minutes until the top gets golden brown and you see it bubbling at the edges. The potatoes should be fork-tender when you poke them. This is when you know your cheesy potato bake is actually done—don't rush it.

Let it rest for 5 minutes before serving so the sauce sets slightly and doesn't run all over the plate. This resting time makes such a difference in presentation. Scoop generously and serve while it's still steaming hot.