# The Ingredients 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 tbsp unsalted butter, plus extra for greasing
→ Aromatics & Seasonings
07 - 2 cloves garlic, minced
08 - 1/2 tsp freshly ground black pepper
09 - 1 1/2 tsp Kosher salt
10 - 1/4 tsp ground nutmeg
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
# Step-by-Step Instructions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly with butter.
02 - In a medium saucepan, combine heavy cream, whole milk, minced garlic, Kosher salt, ground black pepper, and nutmeg. Heat gently over medium-low until steaming but not boiling. Stir in half of the thyme.
03 - Arrange half of the sliced potatoes evenly in the prepared baking dish.
04 - Pour half the cream mixture over the potatoes. Sprinkle with half the Gruyere and Parmesan cheeses.
05 - Place remaining potatoes on top. Pour over the rest of the cream sauce, then add the remaining Gruyere, Parmesan, thyme, and dot with butter.
06 - Cover tightly with foil and bake for 45 minutes. Remove foil and bake for an additional 25 to 30 minutes until potatoes are tender and top is golden and bubbling.
07 - Allow dish to rest for at least 15 minutes before serving, enabling the sauce to thicken.
