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Ingredients:
– 3 lbs Yukon Gold potatoes, thinly sliced
– 1 cup heavy cream
– 1 cup whole milk
– 2 garlic cloves, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground nutmeg
– 1 1/2 cups Gruyere cheese, shredded
– 1 cup Parmesan cheese, grated
– 2 tablespoons unsalted butter, softened (for greasing)
– Fresh thyme leaves (optional, for garnish)
Directions:
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with the softened butter.
2. In a small saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Heat over low, stirring, until warmed—do not boil.
3. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Sprinkle with half of the Gruyere and Parmesan cheeses.
4. Pour half of the warmed cream mixture over the cheese. Repeat with remaining potatoes, cheeses, and cream mixture.
5. Cover with foil and bake for 40 minutes. Remove the foil and bake an additional 25-30 minutes, or until the top is golden and crispy, and the potatoes are tender.
6. Let the gratin cool for 10 minutes before serving. Garnish with fresh thyme if desired.
Prep Time: 20 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 30 minutes
Kcal: 310 kcal | Servings: 6-8 servings
