Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 1 small shallot, finely diced
  • 2 cups heavy cream
  • 2 tbsp unsalted butter, melted
  • 1.5 cups Gruyère cheese, grated
  • 0.5 cup Parmesan cheese, freshly grated
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.125 tsp ground nutmeg

Instructions:

  1. Grease a 9x13 inch baking dish with the melted butter.
  2. Use a mandoline or sharp knife to slice the peeled potatoes into uniform 1/8-inch (3mm) rounds.
  3. In a large mixing bowl, whisk together the heavy cream, minced garlic, diced shallots, thyme, salt, pepper, and nutmeg until well combined.
  4. Place one-third of the potato slices in the bottom of the dish, overlapping them slightly like shingles.
  5. Sprinkle a third of the grated Gruyère and Parmesan cheese over the potato layer.
  6. Repeat the potato and cheese layering process two more times, finishing with a final layer of potatoes on top.
  7. Pour the cream mixture evenly over the potatoes, ensuring the liquid seeps into all layers.
  8. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 45 minutes.
  9. Remove the foil and bake for another 30 to 40 minutes until the cream is bubbling and the top is a mahogany-colored crust.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to set.