Ingredients:

  • 2.5 lbs russet potatoes, scrubbed, peeled, and sliced 1/8 inch thick
  • 2 tbsp unsalted butter, softened
  • 4 tbsp unsalted butter, melted
  • 2 cups heavy cream
  • 2 cups Gruyère cheese, freshly grated
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Grease a 9x13 inch baking dish thoroughly with softened butter. Arrange the sliced potatoes in overlapping, shingled layers.
  2. In a medium bowl, whisk together the melted butter, heavy cream, salt, pepper, and nutmeg.
  3. Stir half of the grated Gruyère cheese into the cream mixture until combined.
  4. Pour the cream mixture evenly over the layered potatoes, ensuring the liquid fills all gaps.
  5. Top the casserole with the remaining Gruyère cheese.
  6. Cover the dish with foil and bake at 350°F (175°C) for 40 minutes.
  7. Remove the foil and bake for an additional 20 minutes until the top is bubbling and mahogany-colored.