Ingredients:
- 2 lbs (about 4-5 medium) potatoes (Yukon Gold or Russet), thinly sliced (~⅛ inch thick)
- 1 ½ cups heavy cream (or half-and-half for a lighter version)
- 3 cloves garlic, minced
- 1 ½ cups shredded cheese (Gruyère, cheddar, or a mix)
- ½ cup grated Parmesan cheese
- 2 tbsp butter (for greasing)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- ¼ tsp nutmeg (optional, but adds depth)
Instructions:
- Preheat Oven & Prep Potatoes:
- Preheat oven to 375°F (190°C).
- Grease a 9×9-inch baking dish (or similar) with butter.
- Peel (optional) and thinly slice potatoes (~⅛ inch thick) for even cooking.
- Make Creamy Garlic Mixture:
- In a saucepan, heat heavy cream, minced garlic, salt, pepper, thyme, and nutmeg over medium heat until warm (do not boil).
- Layer Potatoes & Cheese:
- Arrange half of the potato slices in the baking dish, slightly overlapping.
- Pour half of the cream mixture over the potatoes.
- Sprinkle half of the shredded cheese and Parmesan.
- Repeat with remaining potatoes, cream, and cheeses.
- Bake Until Golden & Bubbly:
- Cover with foil and bake for 40 minutes.
- Remove foil, increase heat to 400°F (200°C), and bake for 15-20 more minutes until golden and bubbly.
- Let rest 10 minutes before serving (helps thicken the sauce).
Optional Add-Ins:
- Crispy Topping: Mix breadcrumbs with melted butter and sprinkle before final bake.
- Bacon: Add cooked, chopped bacon between layers for extra flavor.
Enjoy!
