Tender potatoes, Gruyere cheese, creamy sauce and golden crust for an elegant side ideal at festive meals.
# Required Ingredients:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and sliced into 1/8-inch rounds
→ 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 garlic cloves, 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. Generously grease a 9x13-inch baking dish with unsalted butter.
02 - In a medium saucepan, combine heavy cream, whole milk, minced garlic, Kosher salt, pepper, and nutmeg. Heat gently over medium-low until steaming without boiling. Stir in half of the thyme.
03 - Arrange half of the potato slices evenly in the prepared dish.
04 - Pour half the warm cream mixture over the potatoes. Sprinkle evenly with half the Gruyere and Parmesan cheeses.
05 - Layer the remaining potato slices over the cheeses. Pour over the rest of the cream mixture. Top with remaining Gruyere, Parmesan, and thyme. Dot surface with reserved unsalted butter.
06 - Cover the dish tightly with foil and bake for 45 minutes.
07 - Remove foil and continue baking for 25–30 minutes, until potatoes are tender and the top is golden brown and bubbling.
08 - Allow to rest for at least 15 minutes before serving to let the sauce thicken.
