# What You'll Need:
→ Vegetables
01 - 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 2 cloves garlic, minced
→ Dairy
03 - 4 tbsp unsalted butter
04 - 2 cups heavy cream
05 - 2 cups grated Gruyère cheese
06 - ½ cup grated Parmesan cheese
→ Spices & Seasonings
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp freshly grated nutmeg
# How-To Steps:
01 - Preheat oven to 375°F. Generously grease a 9x13 inch baking dish with butter.
02 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream, then add salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
03 - Arrange half of the sliced potatoes in the prepared dish, overlapping slightly. Pour half of the warm cream mixture over the potatoes. Sprinkle with half the Gruyère and Parmesan cheeses.
04 - Layer the remaining potatoes over the first layer. Pour the remaining cream mixture evenly over the top. Finish with the remaining Gruyère and Parmesan cheeses.
05 - Cover the dish tightly with aluminum foil. Bake for 40 minutes until potatoes begin to soften.
06 - Remove foil and continue baking for 20 minutes until the top is golden brown and bubbly, and potatoes are tender when pierced with a knife.
07 - Let the gratin rest for 10 minutes before serving to allow the sauce to thicken slightly.
