Tender potato layers with smooth cream sauce and Gruyere, baked until golden. Savory, elegant side for celebrations.
# What You Need:
→ Potatoes
01 - 2.5 lbs 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 and 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 Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with unsalted butter.
02 - In a medium saucepan over medium-low heat, combine heavy cream, whole milk, minced garlic, Kosher salt, black pepper, and ground nutmeg. Heat just until steaming, stirring in half of the thyme. Do not bring to a boil.
03 - Arrange half of the sliced potatoes in an even layer in the prepared baking dish.
04 - Pour half the cream mixture over the potatoes. Evenly sprinkle with half the Gruyere and half the Parmesan cheese.
05 - Top with the remaining sliced potatoes. Pour the rest of the cream mixture on top. Sprinkle with the remaining Gruyere, Parmesan, and thyme. Dot the surface with additional unsalted butter.
06 - Cover the dish tightly with foil and bake for 45 minutes.
07 - Remove foil and bake for an additional 25 to 30 minutes until potatoes are tender and the surface is golden and bubbling.
08 - Allow to rest at least 15 minutes out of the oven to let the sauce thicken before serving.
