Ingredients:

  • 2.5 lbs (1.13 kg) Yukon Gold potatoes, peeled
  • 2 cloves garlic, minced
  • 2 cups (475 ml) heavy cream
  • 1 cup (235 ml) whole milk
  • 4 tbsp (57 g) unsalted butter, plus more for greasing dish
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp dried thyme
  • 1 cup (100 g) grated Gruyère cheese
  • Salt and freshly ground black pepper to taste
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the baking dish.
  2. Slice the potatoes very thinly (about 1/8 inch or 3mm thick) using a mandoline or knife.
  3. In a large saucepan, melt butter over medium heat.
  4. Add minced garlic and cook until fragrant, about 30 seconds.
  5. Stir in heavy cream, milk, nutmeg, and thyme. Bring to a simmer, stirring occasionally.
  6. Season with salt and pepper to taste.
  7. Arrange a layer of potato slices in the prepared baking dish, slightly overlapping.
  8. Pour a thin layer of cream sauce over the potatoes, ensuring they are lightly coated.
  9. Repeat layers of potatoes and sauce until all potatoes are used, finishing with a generous layer of cream sauce.
  10. Cover the dish tightly with aluminum foil.
  11. Bake for 30 minutes.
  12. Remove the foil and sprinkle evenly with Gruyère cheese (and Parmesan if using).
  13. Bake uncovered for an additional 20-30 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted and golden brown.
  14. Let stand for 10 minutes before serving.