Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and sliced into 1/8-inch rounds
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 2 cups heavy cream
  • 1/2 cup whole milk
  • 3 cloves garlic, smashed and minced
  • 2 tsp fresh thyme leaves
  • 2 tbsp unsalted butter
  • 1/4 tsp ground nutmeg
  • 1.5 cups Gruyère cheese, freshly shredded
  • 1/2 cup Parmigiano-Reggiano, finely grated

Instructions:

  1. Preheat and Prep. Set your oven to 375°F (190°C). Rub the inside of your baking dish with the 2 tbsp unsalted butter.
  2. Slice the Potatoes. Peel the 3 lbs Yukon Gold potatoes and slice them into 1/8 inch rounds.
  3. Infuse the Cream. In a small saucepan over medium heat, combine the 2 cups heavy cream, 1/2 cup whole milk, 3 minced garlic cloves, 2 tsp thyme, and 1/4 tsp nutmeg.
  4. Simmer the Liquid. Bring the cream mixture to a bare simmer. Cook for 5 minutes until fragrant and slightly reduced. Do not let it boil over.
  5. Layer the Base. Arrange 1/3 of the potato slices in the bottom of the dish, overlapping them slightly. Sprinkle with 1/3 of the salt and pepper.
  6. Add the Cheese. Sprinkle 1/2 cup of the shredded Gruyère over the first layer of potatoes.
  7. Repeat Layers. Repeat the potato and cheese layers twice more, finishing with a final layer of potatoes on top.
  8. Pour and Soak. Carefully pour the warm cream mixture over the potatoes. Use a spatula to gently press down on the potatoes until the liquid rises to the top layer.
  9. Bake Covered. Cover the dish tightly with foil. Bake for 20 minutes. Note: This steams the potatoes so they become tender without drying out.
  10. Final Crisp. Remove the foil and top with the remaining 1/2 cup Gruyère and 1/2 cup Parmigiano Reggiano. Bake for another 20 minutes until the top is golden brown and bubbling.