Tender potatoes in creamy sauce, finished with Gruyere. Savor a golden, elegant side for gatherings.
# Ingredient List:
→ 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 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
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish generously with butter.
02 - In a medium saucepan, combine heavy cream, whole milk, minced garlic, Kosher salt, pepper, and nutmeg. Warm gently over medium-low heat until just steaming, avoid boiling. Stir in half the thyme.
03 - Arrange half of the potato slices evenly in the prepared baking dish.
04 - Pour half of the cream mixture over the potatoes, then sprinkle with half the Gruyere and half the Parmesan cheese.
05 - Layer the remaining potatoes over the first layer. Pour the rest of the cream mixture on top. Sprinkle with the remaining Gruyere, Parmesan, and thyme. Dot surface with remaining butter.
06 - Cover the dish tightly with foil. Bake for 45 minutes.
07 - Remove foil and continue baking for 25 to 30 minutes, until potatoes are tender and the top is golden and bubbling.
08 - Allow to rest for at least 15 minutes to let the sauce set before serving.
