# What You'll 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 Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish thoroughly with butter.
02 - Combine heavy cream, whole milk, minced garlic, Kosher salt, ground pepper, and nutmeg in a medium saucepan. Heat gently over medium-low until steaming, not boiling. Stir in half of the thyme.
03 - Arrange half the potato slices in an even layer in the greased dish.
04 - Pour half of the warm cream mixture over the potatoes. Sprinkle with half the Gruyere and half the Parmesan cheese.
05 - Arrange remaining potato slices over the first layer. Pour the rest of the cream mixture. Top with the remaining Gruyere, Parmesan, and thyme, then dot with butter.
06 - Cover dish tightly with foil and bake for 45 minutes.
07 - Remove foil and continue baking for 25 to 30 minutes, until potatoes are tender and the cheese topping is golden and bubbling.
08 - Allow to rest for at least 15 minutes before serving so the cream sauce thickens.
