Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups (475 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • 4 cloves garlic, minced
  • 1/4 cup (15g) fresh thyme leaves, finely chopped
  • 1/4 cup (15g) fresh rosemary, finely chopped
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 oz (115g) Gruyere cheese, grated
  • 2 oz (55g) Parmesan cheese, grated
  • 2 tablespoons (30g) unsalted butter, for greasing the dish
  • Pinch of Salt and Pepper

Instructions:

  1. Peel and thinly slice the potatoes using a mandoline or knife. Rinse the sliced potatoes under cold water to remove excess starch. Pat them dry with paper towels.
  2. In a large saucepan, combine the heavy cream, milk, minced garlic, thyme, rosemary, nutmeg, salt, and pepper. Bring to a simmer over medium heat, then reduce heat to low and simmer for 5 minutes to infuse the flavors.
  3. Grease the baking dish with butter. Arrange a layer of sliced potatoes in the bottom of the dish, overlapping slightly. Sprinkle with a small amount of the Gruyere and Parmesan cheeses.
  4. Repeat layering the potatoes and cheese until all the potatoes are used. Pour the warm cream mixture evenly over the potatoes, ensuring they are mostly submerged.
  5. Preheat oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 30 minutes.
  6. Remove the foil and bake for another 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbling. A fork should easily pierce the potatoes.
  7. Let stand for 10 minutes before serving.