Ingredients

The following ingredients have 8 Servings
  • 6 russet potatoes
  • 1 cup heavy cream
  • 1 cup milk
  • 1 1/2 cups Gruyere cheese grated
  • 1 1/2 cups Parmesan cheese grated
  • 2 Tablespoons fresh Thyme (chopped or 1 Tablespoon dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 garlic clove (minced)
  • 1 medium onion (minced)
  • 1 bay leaf
  • 2 Tablespoons butter

Instruction

  • Preheat oven to 375 degrees. Peel and slice the potatoes to ⅛ inch thickness. A mandoline works best to slice potatoes into uniform size but you can use a knife too. Submerge into a bowl of cold water as you work. This keeps the potatoes beautiful white.
  • Melt butter in a pan. Add garlic and cook for 1 minute.
  • Add bay leaf, onion, salt and pepper. Cook until translucent, about 3 minutes.
  • Add thyme, cream and milk and bring to a slow simmer.
  • Add cheese and stir until melted together. Set aside
  • Drain and pat dry potatoes. Prepare pan - rub butter or apply cooking spray to a 8x8 baking dish. Place potatoes in dish.
  • Remove bay leaf from cream mixture. Carefully pour cream mixture over sliced potatoes, ensuring all potatoes are covered. Cover with aluminum foil.
  • 10. Bake for one hour. Remove foil and bake an additional 30 minutes, uncovered or until cheese is golden and potatoes are cooked through.