Layers of potatoes, garlicky cream, Gruyere cheese for a rich, elegant side ideal for special occasions.
# What You'll Need:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and sliced to 1/8-inch thickness
→ 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 additional 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
# Directions:
01 - Preheat oven to 375°F. Coat a 9x13-inch baking dish with butter to prevent sticking.
02 - In a medium saucepan, mix heavy cream, whole milk, garlic, Kosher salt, black pepper, and nutmeg. Warm over medium-low heat until just steaming, avoiding boiling. Stir in half the thyme.
03 - Arrange half of the potato slices in a single, even layer in the buttered baking dish.
04 - Pour half of the warmed cream mixture over the potatoes. Evenly sprinkle with half of the Gruyere and Parmesan cheese.
05 - Arrange the remaining potato slices on top. Pour the rest of the cream mixture over, then top with the remaining Gruyere, Parmesan, and thyme. Dot the surface with pieces of butter.
06 - Cover tightly with foil and bake for 45 minutes.
07 - Remove foil and continue baking for 25–30 minutes, until potatoes are tender and the surface is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving to let the sauce thicken and set.
