Ingredients
2 lbs Yukon Gold or Russet potatoes, thinly sliced
2 cups heavy cream
1 cup whole milk
2 cloves garlic, minced
1 1/2 cups grated Gruyère or sharp cheddar cheese
1/2 cup grated Parmesan cheese
2 tbsp butter
1 tsp salt
1/2 tsp black pepper
1/2 tsp nutmeg (optional)
Fresh thyme (optional garnish)
Instructions
Preheat oven to 375°F (190°C). Grease a baking dish with butter.
Prepare potatoes: Slice thinly (about ⅛ inch thick) for even cooking.
Make cream mixture: In a saucepan, combine cream, milk, garlic, salt, pepper, and nutmeg. Heat gently (do not boil).
Layer the dish: Arrange a layer of potatoes, sprinkle cheese, then pour some cream mixture. Repeat layers until ingredients are used.
Top it off: Finish with remaining cheese on top.
Bake covered with foil for 45 minutes.
Uncover and bake an additional 25–30 minutes until golden and bubbly.
Rest for 10 minutes before serving to allow it to set.
Notes
Cooking Tips
- Use a mandoline slicer for perfectly even potato slices.
- Let the dish rest before serving—this helps the layers hold together.
- For extra flavor, rub the baking dish with a cut garlic clove before layering.
- Avoid pre-shredded cheese for best melting—freshly grated melts smoother.
Variations
- Garlic Lover’s Version: Add extra roasted garlic to the cream.
- Herb Infused: Layer with fresh rosemary or thyme for depth.
- Cheese Swap: Try Swiss, fontina, or a mix of cheeses for different flavor profiles.
- Lightened Version: Substitute half-and-half for heavy cream.
- Add Protein: Include cooked bacon, ham, or shredded chicken between layers.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g