Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup heavy cream
  • 1 cup low-sodium vegetable broth
  • 1 tbsp unsalted butter, melted
  • 1 1/2 cups Gruyère cheese, grated
  • 1/4 cup Parmesan cheese, finely grated

Instructions:

  1. Slice the potatoes into uniform rounds approximately 1/8 inch (3mm) thick. Optionally, soak them in cold water for 10 minutes to remove excess starch, then pat completely dry with a kitchen towel.
  2. In a medium saucepan over medium heat, whisk together the heavy cream, broth, and melted butter.
  3. Stir in the minced garlic and fresh thyme. Bring the mixture to a gentle simmer for 3-5 minutes until the garlic is fragrant, then remove from heat.
  4. Preheat the oven to 375°F (190°C) and grease a 9x9 inch ceramic baking dish.
  5. Arrange the sliced potatoes in layers in the bottom of the prepared baking dish.
  6. Pour the infused cream mixture evenly over the potato layers.
  7. Evenly sprinkle the grated Gruyère and Parmesan cheeses over the top of the potatoes.
  8. Bake for 90 minutes until the potatoes are tender and the cheese has formed a mahogany-colored crust.