Ingredients
– 3 pounds russet potatoes, peeled and thinly sliced
– 2 cups heavy cream
– 1 ½ cups grated Gruyère cheese
– ½ cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1 teaspoon salt
– ½ teaspoon black pepper
– ½ teaspoon nutmeg (freshly grated is best)
– 3 tablespoons unsalted butter (for greasing and dotting)
Equipment Needed
– 9×13-inch baking dish
– Mandoline or sharp knife for slicing potatoes
– Mixing bowl
– Whisk
– Measuring cups and spoons
– Aluminum foil
Step-by-Step Instructions
First, start by preheating your oven to 375°F (190°C). This part is essential because you want it nice and hot when you pop in your beautifully layered potatoes. While the oven heats up, prepare your baking dish by greasing it generously with butter. I love using a thick pat of butter for that rich flavor! Then, in a mixing bowl, whisk together the heavy cream, minced garlic, salt, pepper, and nutmeg until well combined. The aroma of garlic and cream mixing together is heavenly! (See the next page below to continue steps…)