Silky potatoes in rich cream with Gruyere, finished golden and bubbly. A festive, elegant side for any meal.
# What You'll 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 grated Gruyere cheese
05 - 1/2 cup grated Parmesan cheese
06 - 2 tablespoons unsalted butter, plus extra 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 It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish generously with unsalted butter to prevent sticking.
02 - Combine heavy cream, whole milk, minced garlic, Kosher salt, pepper, and nutmeg in a medium saucepan. Heat over medium-low until steaming, but do not boil. Stir in half of the thyme.
03 - Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the warm cream mixture over potatoes. Distribute half the Gruyere and Parmesan cheeses over the potatoes.
04 - Place the remaining potatoes atop the first layer. Pour the rest of the cream mixture evenly over. Sprinkle with the remaining Gruyere, Parmesan, and thyme. Dot surface with pieces of butter.
05 - Cover the dish tightly with foil and bake for 45 minutes to allow the potatoes to soften and absorb flavors.
06 - Remove foil and continue baking for 25 to 30 minutes, until potatoes are fully tender and the cheese topping is golden and bubbling.
07 - Allow the dish to rest for at least 15 minutes before serving to promote thickening and ensure clean serving slices.
