Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 1 tbsp (15ml) olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cups (475ml) heavy cream
  • 1 cup (235ml) whole milk
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup (50g) grated Gruyère cheese (or Parmesan)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the baking dish with olive oil.
  2. Rinse the sliced potatoes in cold water and pat dry.
  3. In a large saucepan, combine heavy cream, milk, minced garlic, thyme sprigs, rosemary sprig, nutmeg, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer gently for 10 minutes to infuse the flavors.
  4. Remove the thyme and rosemary sprigs from the cream mixture. Layer the potato slices in the prepared baking dish, overlapping slightly. Pour the cream mixture evenly over the potatoes, ensuring they are mostly submerged.
  5. Cover the baking dish with foil and bake for 30 minutes.
  6. Remove the foil and sprinkle the top with grated Gruyère (if using). Bake for another 20 minutes, or until the potatoes are tender and the top is golden brown and bubbly. A knife should easily pierce the potatoes.
  7. Let the gratin rest for 10-15 minutes before serving.