Ingredients
- 2 pounds of russet potatoes, peeled and thinly sliced
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of shredded sharp cheddar cheese
- 1 cup of shredded Gruyère cheese
- 3 cloves of garlic, minced
- 1 teaspoon of fresh thyme, chopped (or ½ teaspoon dried thyme)
- Salt and pepper, to taste
- ¼ cup of unsalted butter, for greasing the dish
- Optional: ¼ cup of fresh chives, chopped, for garnish
Equipment Needed
- 1 large baking dish (2-quart capacity)
- 1 large mixing bowl
- 1 chef’s knife (for slicing potatoes)
- 1 cutting board
- 1 whisk
- Aluminum foil
- Oven mitts
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). While the oven is warming up, I like to prepare my baking dish by greasing it generously with butter. This is crucial to ensure nothing sticks and gives you those irresistible crispy edges. Meanwhile, in a large mixing bowl, whisk together the heavy cream, milk, minced garlic, thyme, salt, and pepper to create a rich, flavorful base. Pour in the cheddar and Gruyère cheese, mixing until everything is well combined. The entire kitchen will begin to smell divine! (See the next page below to continue steps…)