Ingredients:

  • 2.5 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 3 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cups Gruyère cheese, grated
  • ½ cup Parmesan cheese, freshly grated
  • ¼ tsp ground nutmeg
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice the potatoes into uniform 1/8-inch rounds using a mandoline slicer.
  2. In a large mixing bowl, toss the potato slices with melted butter and minced garlic until evenly coated.
  3. Lay half of the seasoned potatoes in the bottom of a 9x13-inch ceramic baking dish, overlapping them slightly.
  4. Sprinkle half of the grated Gruyère and Parmesan cheese over the first layer of potatoes.
  5. Repeat the layering process with the remaining potatoes and the rest of the cheese.
  6. Whisk together the heavy cream, whole milk, and ground nutmeg, then pour the mixture evenly over the potatoes.
  7. Cover the dish tightly with aluminum foil and bake at 180°C (350°F) until the potatoes are tender when pierced with a knife (usually around 70-75 mins).
  8. Remove the foil and bake for the final 15-20 minutes until the top forms a bubbling, mahogany-colored crust.
  9. Garnish with chopped fresh parsley before serving.