# 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
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter.
02 - In a medium saucepan, combine heavy cream, milk, minced garlic, salt, pepper, nutmeg, and half the thyme. Warm over medium-low heat until steaming, ensuring the mixture does not boil.
03 - Arrange half of the sliced potatoes evenly in the prepared baking dish.
04 - Pour half of the warmed cream mixture over the potatoes. Sprinkle with half the Gruyere and half the Parmesan cheese.
05 - Layer the remaining potatoes on top. Pour the rest of the cream mixture over. Add remaining Gruyere, Parmesan, and thyme. Dot the top with butter.
06 - Cover the baking dish tightly with foil and bake for 45 minutes.
07 - Remove foil and bake for an additional 25 to 30 minutes, until potatoes are tender and the cheese is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving to enable the sauce to thicken.
