Ingredients
- 3 large russet potatoes
- 1 cup heavy cream
- 1 cup milk
- 2 cups shredded Gruyère cheese
- 1 cup shredded Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ¼ cup chopped fresh chives (optional for garnish)
Equipment Needed
- Large pot
- Sharp knife and cutting board
- 9×13 inch baking dish
- Whisk
- Mixing bowl
- Oven
Step-by-Step Instructions
First, you want to start by preheating your oven to 350°F (175°C). While that’s heating up, I wash the potatoes thoroughly. Then, I peel and slice them using a sharp knife to about 1/8-inch thickness. The key here is to ensure even slices so they all cook uniformly. Now that my potatoes are ready, I move on to preparing the creamy mixture. In a mixing bowl, I whisk together the heavy cream, milk, garlic, salt, pepper, and nutmeg until well combined. You can already imagine that sumptuous flavor, right? (See the next page below to continue steps…)