# What You Need:
→ Potatoes
01 - 2.5 pounds 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 Make It:
01 - Preheat oven to 375°F. Generously butter a 9x13-inch baking dish.
02 - In a medium saucepan, combine heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Gently heat over medium-low until steaming, not boiling. Stir in half the thyme.
03 - Arrange half the sliced potatoes evenly in the baking dish.
04 - Pour half the cream mixture over the potatoes. Sprinkle with half of the Gruyere cheese and half of the Parmesan cheese.
05 - Layer remaining potatoes on top. Pour over remaining cream mixture. Top with Gruyere, Parmesan, and remaining thyme. Dot with butter.
06 - Cover dish tightly with foil. Bake for 45 minutes, then remove foil and continue baking 25–30 minutes, until potatoes are tender and the surface is golden and bubbling.
07 - Let stand at least 15 minutes before serving for sauce to set.
