Tender potatoes layered with creamy Gruyere, bubbling and golden—an elegant, festive side for gatherings.
# 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 Gruyere cheese, grated
05 - 1/2 cup Parmesan cheese, grated
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
# Step-by-Step Directions:
01 - Preheat oven to 375°F. Butter a 9x13-inch baking dish to ensure even baking and easy release.
02 - Heat heavy cream, whole milk, minced garlic, Kosher salt, ground black pepper, and nutmeg in a medium saucepan over medium-low heat until steaming, without boiling. Stir in half the thyme.
03 - Spread half the sliced potatoes in a single layer in the prepared baking dish.
04 - Pour half the warm cream mixture over the potatoes. Sprinkle with half the Gruyere and half the Parmesan cheese.
05 - Arrange remaining potatoes on top. Pour in the rest of the cream mixture. Top with the remaining Gruyere, Parmesan, and thyme. Dot with unsalted butter.
06 - Cover the dish tightly with foil and bake for 45 minutes.
07 - Remove foil and continue baking for 25 to 30 minutes, until potatoes are tender and the topping is golden brown and bubbling.
08 - Rest for at least 15 minutes before serving to allow the sauce to thicken and flavors to meld.
