Layers of potatoes, Gruyere, and cream create a golden, bubbling side dish perfect for festive tables.
# What You'll Need:
→ Potatoes
01 - 2.5 pounds Yukon Gold or Russet potatoes, peeled and sliced into 1/8-inch rounds
→ 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 more for greasing
→ Aromatics and 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 Cook:
01 - Preheat oven to 375°F. Generously butter a 9x13-inch baking dish.
02 - In a medium saucepan over medium-low heat, combine heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Warm until steaming without boiling, then stir in half of the thyme.
03 - Arrange half of the sliced potatoes evenly in the buttered baking dish.
04 - Pour half the cream mixture over the potatoes. Sprinkle with half the grated Gruyere and half the Parmesan.
05 - Layer the remaining potatoes on top. Pour over the rest of the cream mixture. Top with remaining Gruyere, Parmesan, and thyme. Dot the surface with butter.
06 - Cover tightly with foil and bake for 45 minutes. Remove foil and continue baking for 25 to 30 minutes, until potatoes are fork-tender and the top is golden and bubbling.
07 - Allow to rest for at least 15 minutes to let the sauce thicken before serving.
