Ingredients

The following ingredients have 10 Servings
  • 1 clove garlic (lightly smashed and peeled)
  • unsalted butter (room temperature, for pan)
  • 4 pounds Yukon Gold potatoes ((I recommend weighing the potatoes for the right proportions)*)
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 tablespoon lightly packed fresh thyme leaves + more for garnishing the cooked potatoes
  • 1 1/2 teaspoons course salt + more to taste
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 6 ounces Gruyere cheese (coarsely grated (2 1/4 cups)**)

Instruction

  • Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish*** with garlic; then mince garlic to be used in cream sauce. Grease dish with butter. Peel potatoes and cut into 1/8-inch-thick rounds. Transfer potatoes and garlic to a large pot with cream, milk, thyme, salt, pepper, and nutmeg. Bring to a boil over high heat. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.
  • Use a slotted spoon, to transfer one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. After layering the potatoes and cheese, drizzle the liquid over the top, letting it seep down into the dish. Loosely cover dish with parchment and then foil or cover with foil that has been sprayed with nonstick cooking spray.
  • Bake until potatoes are fork tender, 35 to 40 minutes. Remove foil and parchment; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 30 minutes before serving. This 30 minute resting time is important for the most perfect texture and flavor of the dish.