# 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
# How-To:
01 - Preheat oven to 375°F. Coat a 9x13-inch baking dish evenly with butter.
02 - In a medium saucepan, combine heavy cream, milk, garlic, Kosher salt, pepper, and nutmeg. Gently warm over medium-low heat until steaming but not boiling. Incorporate half the thyme.
03 - Arrange half the potato slices in a uniform layer within the prepared baking dish.
04 - Distribute half of the cream mixture evenly over the first potato layer. Sprinkle with half the Gruyere and Parmesan.
05 - Position the remaining potato slices atop the initial layer. Pour the rest of the cream mixture over. Finish with the remaining Gruyere, Parmesan, and thyme. Dot surface with butter.
06 - Seal dish tightly with foil. Bake for 45 minutes.
07 - Remove foil. Continue baking 25–30 minutes until potatoes are tender and cheese is golden and bubbling.
08 - Let stand for at least 15 minutes before serving to allow sauce to thicken.
