Ingredients:

  • 2 lbs (900g) Russet potatoes, scrubbed and unpeeled
  • 1 ½ cups (355ml) Heavy cream
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (2g) Fresh thyme leaves
  • 1 ½ cups (170g) Gruyère cheese, shredded
  • ½ cup (50g) Parmesan cheese, finely grated
  • ¼ tsp (1.5g) Nutmeg, freshly grated

Instructions:

  1. Place a potato between two chopsticks and slice thinly across the potato; the chopsticks will act as guides to prevent cutting all the way through. Repeat for all potatoes.
  2. Arrange the sliced potatoes vertically in a 9x13 inch baking dish, packing them tightly together to ensure a vertical wall structure.
  3. Whisk together the heavy cream, minced garlic, thyme, and nutmeg. Pour the mixture over the potatoes, ensuring it seeps into the gaps. Top with shredded Gruyère and Parmesan.
  4. Cover the dish with aluminum foil and bake at 375°F (190°C) for 45 minutes.
  5. Remove the foil, increase the oven temperature to 400°F (200°C), and bake for another 30-45 minutes until the potato tips are deep mahogany and crispy.