# What You Need:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and sliced to 1/8-inch thickness
→ 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 Make:
01 - Preheat oven to 375°F. Lubricate a 9x13-inch baking dish liberally with butter.
02 - Combine heavy cream, whole milk, minced garlic, Kosher salt, black pepper, and nutmeg in a medium saucepan. Warm gently over medium-low heat until steaming but not boiling. Incorporate half of the thyme.
03 - Arrange half the sliced potatoes evenly in the greased baking dish.
04 - Pour half the prepared cream mixture over the potatoes. Sprinkle with half the Gruyere and half the Parmesan cheese.
05 - Repeat layering with the remaining potatoes. Distribute remaining cream mixture, Gruyere, Parmesan, and thyme. Dot surface with butter.
06 - Seal the dish tightly with foil. Bake for 45 minutes.
07 - Remove foil. Continue baking for 25 to 30 minutes until the potatoes are tender and the cheese topping is golden and bubbly.
08 - Let the potatoes settle for at least 15 minutes before serving; this allows the sauce to thicken properly.
