# 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 tbsp unsalted butter, plus additional 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
# Cooking Steps:
01 - Set oven to 375°F. Grease a 9x13-inch baking dish generously with butter.
02 - Combine heavy cream, whole milk, garlic, Kosher salt, black pepper, and nutmeg in a medium saucepan. Warm over medium-low heat until steaming, then stir in half the thyme. Avoid boiling.
03 - Arrange half the sliced potatoes evenly in the prepared dish.
04 - Pour half of the cream mixture over potatoes. Sprinkle with half the Gruyere and half the Parmesan cheese.
05 - Layer remaining potatoes. Add the rest of the cream mixture. Top with the remaining Gruyere, Parmesan, remaining thyme, and dot with butter.
06 - Cover the dish tightly with foil and bake on center rack for 45 minutes.
07 - Remove foil and continue baking for 25–30 minutes, until potatoes are tender and cheese is golden and bubbling.
08 - Let rest for at least 15 minutes to allow the cream sauce to thicken before serving.
