Ingredients:

  • 1.5 kg (3 lbs) floury potatoes (e.g., Maris Piper or Yukon Gold), peeled and thinly sliced
  • 400 ml (1 2/3 cups) heavy cream
  • 200 ml (¾ cup) whole milk
  • 2 cloves of garlic, minced
  • 1 tsp ground nutmeg
  • Salt and pepper to taste
  • Optional: Fresh parsley or chives, chopped for garnish
  • 100 g (1 cup) gruyere cheese, grated
  • 25 g (2 tbsp) unsalted butter (for greasing)

Instructions:

  1. Preheat your oven to 160°C (320°F).
  2. In a bowl, combine the cream, milk, minced garlic, nutmeg, salt, and pepper. Whisk well.
  3. Grease the baking dish with butter. Start layering the sliced potatoes in the dish, overlapping slightly. Pour a little of the cream mixture over each layer of potatoes.
  4. Continue layering until all potatoes are used, finishing with a final pour of the cream mixture over the top.
  5. Sprinkle the grated gruyere cheese over the top layer.
  6. Cover with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes until golden and bubbly.
  7. Allow to rest for 10 minutes before slicing. Garnish with chopped herbs if desired.