Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and sliced 1/8th inch thick
  • 2 cups heavy cream
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1/2 tsp ground nutmeg
  • 1.5 cups Gruyère cheese, shredded
  • 1/2 cup Parmigiano-Reggiano cheese, finely grated
  • 2 tbsp unsalted butter, softened
  • 1.5 tsp kosher salt
  • 1/2 tsp freshly cracked white pepper

Instructions:

  1. In a small saucepan over medium-low heat, combine heavy cream, smashed garlic, thyme, and nutmeg. Bring to a bare simmer, then remove from heat and let steep for 10 minutes. Strain and discard the solids.
  2. Butter a 9x13 ceramic baking dish. Arrange one-third of the potato slices in overlapping rows. Season with salt and pepper, then sprinkle with one-third of the cheese blend. Repeat layers twice more, ending with a layer of potatoes, and pour the infused cream over the top.
  3. Cover tightly with foil and bake at 375°F (190°C) for 45 minutes. Remove foil, top with the remaining cheese, and bake for an additional 25–30 minutes until the top is golden-brown and bubbling.