Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- Fresh thyme for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- Layer sliced potatoes in the dish, overlapping slightly.
- In a saucepan, heat heavy cream with garlic, salt, pepper, and nutmeg until simmering.
- Pour cream mixture over potatoes, ensuring even coverage.
- Sprinkle shredded Gruyère and Parmesan cheeses on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake an additional 20 minutes until golden and bubbly.
- Garnish with fresh thyme before serving.
Notes
- Use thinly sliced potatoes for even cooking.
- Can prepare ahead; assemble and refrigerate, then bake as directed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Layering, baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg