# 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 Prepare:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish generously with butter.
02 - In a medium saucepan, combine heavy cream, milk, garlic, salt, pepper, and nutmeg. Warm over medium-low heat until steaming, avoiding a boil. Stir in half of the thyme.
03 - Arrange half of the potato slices in an even layer at the base of the baking dish.
04 - Pour half of the warmed cream mixture over the potatoes. Sprinkle with half the Gruyere and half the Parmesan.
05 - Layer remaining potato slices. Pour over the rest of the cream mixture. Top with the remaining Gruyere, Parmesan, and thyme. Dot the surface with butter.
06 - Cover the dish tightly with foil and bake for 45 minutes.
07 - Remove foil and bake an additional 25 to 30 minutes, until potatoes are tender and the surface is golden and bubbling.
08 - Allow the dish to rest for at least 15 minutes before serving to enable the sauce to thicken.
