# 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 tbsp unsalted butter, plus extra for greasing
→ Aromatics & Seasonings
07 - 2 cloves garlic, minced
08 - 1/2 tsp freshly ground black pepper
09 - 1 1/2 tsp Kosher salt
10 - 1/4 tsp ground nutmeg
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
# How-To Steps:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish thoroughly with butter.
02 - Combine heavy cream, milk, minced garlic, salt, pepper, and nutmeg in a medium saucepan. Warm over medium-low heat until steaming but do not boil. Stir in half the thyme.
03 - Arrange half of the sliced potatoes in an even layer in the prepared dish.
04 - Pour half the warm cream mixture over the potatoes. Sprinkle evenly with half the Gruyere and half the Parmesan cheese.
05 - Layer the remaining potatoes on top. Pour over the rest of the cream mixture. Top with the remaining Gruyere, Parmesan, and thyme. Dot the surface with butter.
06 - Cover tightly with foil and 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 after baking to let the sauce thicken before serving.
