Silky potatoes baked with Gruyere, cream, and herbs—perfect for elegant gatherings and festive tables.
# Components:
→ Potatoes
01 - 2.5 pounds 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
# Method:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish generously with unsalted butter.
02 - Combine heavy cream, whole milk, minced garlic, Kosher salt, black pepper, and nutmeg in a medium saucepan. Warm over medium-low heat until steaming, without boiling. Stir in half the thyme.
03 - Arrange half the sliced potatoes in a single, even layer within the prepared baking dish.
04 - Pour half the cream mixture over potatoes. Evenly sprinkle with half the Gruyere and Parmesan cheese.
05 - Layer remaining potatoes atop the first layer. Pour the rest of the cream mixture over. Top with remaining Gruyere, Parmesan, and thyme. Dot surface with the reserved butter.
06 - Cover dish tightly with foil. Bake in the preheated oven for 45 minutes.
07 - Remove foil and continue baking for 25 to 30 minutes, until potatoes are fully tender and the surface is golden and bubbling.
08 - Allow dish to rest for at least 15 minutes prior to serving, enabling sauce to thicken.
