Ingredients:

  • 2 lbs (900 g) Yukon Gold potatoes, peeled and thinly sliced
  • 2 cups (480 ml) heavy cream
  • 1 cup (100 g) grated Gruyère cheese
  • 1 cup (100 g) grated sharp Cheddar cheese
  • 2 cloves of garlic, minced
  • 1 tsp (5 g) salt, adjust to taste
  • ½ tsp (2 g) black pepper
  • ¼ tsp (1 g) ground nutmeg
  • 1 tbsp (15 g) unsalted butter, for greasing the dish
  • Fresh chopped parsley (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Grease the baking dish with butter and set aside.
  3. In a mixing bowl, combine heavy cream, minced garlic, salt, pepper, and nutmeg. Whisk until well mixed.
  4. Layer the sliced potatoes in the greased baking dish, slightly overlapping each layer.
  5. Pour half of the cream mixture over the first layer of potatoes.
  6. Sprinkle half of the Gruyère and Cheddar cheeses over the cream.
  7. Repeat with remaining potatoes, cream mixture, and cheeses, ending with cheese on top.
  8. Cover the dish with foil and bake for 40 minutes.
  9. Remove the foil and bake for an additional 15-20 minutes, or until golden brown and bubbly.
  10. Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.