Thin-sliced potatoes in creamy, garlicky sauce, topped with Gruyere, baked until golden and bubbling.
# Ingredient list:
→ Potatoes
01 - 2 1/2 pounds Yukon Gold or Russet potatoes, peeled and sliced 1/8-inch thick
→ Dairy
02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 cups Gruyere cheese, grated
05 - 1/2 cup Parmesan cheese, grated
06 - 2 tablespoons unsalted butter, plus extra for greasing
→ Aromatics & Seasonings
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon freshly ground black pepper
09 - 1 1/2 teaspoons Kosher salt
10 - 1/4 teaspoon ground nutmeg
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
# How-to:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish generously with butter.
02 - Combine heavy cream, whole milk, minced garlic, Kosher salt, ground pepper, and nutmeg in a medium saucepan. Warm gently over medium-low heat until steaming, avoiding any boil. Stir in half the thyme.
03 - Arrange half of the sliced potatoes evenly in the prepared dish. Pour half of the cream mixture atop potatoes. Sprinkle with half of the grated Gruyere and Parmesan.
04 - Layer remaining potatoes over first layer. Pour in the rest of the cream mixture. Top with remaining Gruyere, Parmesan, and thyme. Dot surface with unsalted butter.
05 - Cover the dish tightly with foil. Bake for 45 minutes.
06 - Remove foil. Continue baking for 25 to 30 minutes until potatoes become tender and the top is golden and bubbling.
07 - Allow to rest for 15 minutes before serving so the sauce thickens.
