Ingredients:

  • 3 lbs Russet Potatoes, sliced 1/8-inch thick
  • 1 tsp Fine Sea Salt
  • 1.5 cups Heavy Cream
  • 1 cup Whole Milk
  • 4 cloves Garlic, minced into a paste
  • 1 tbsp Fresh Thyme Leaves
  • 1/2 tsp Freshly Cracked Black Pepper
  • 6 oz Gruyère Cheese, shredded
  • 2 oz Sharp White Cheddar, shredded
  • 1/4 cup Freshly Grated Parmesan
  • 1/4 tsp Ground Nutmeg

Instructions:

  1. In a large heavy-bottomed pot, combine the heavy cream, whole milk, minced garlic, fresh thyme, and nutmeg. Bring to a gentle simmer over medium-low heat, ensuring it does not boil vigorously.
  2. Add the sliced potatoes and fine sea salt to the simmering cream mixture. Gently fold with a silicone spatula for 8 to 10 minutes until the liquid thickens and coats the back of a spoon.
  3. Preheat your oven to 180°C (350°F). Grease a 9x13 inch ceramic baking dish.
  4. Transfer half of the potato and cream mixture into the baking dish. Sprinkle with half of the shredded Gruyère and Cheddar cheese blend.
  5. Layer the remaining potatoes on top and pour over any excess cream sauce. Top with the remaining Gruyère, Cheddar, and the grated Parmesan.
  6. Bake for 30 to 35 minutes until the center is tender when pierced with a knife and the top is mahogany-colored and bubbling.