Ingredients

The following ingredients have 8 Servings
  • 1 cup heavy cream
  • 1 cup milk
  • 3 lbs yukon gold potatoes
  • 1/4 lb gruyere cheese (grated)
  • 1/4 lb parmigiano reggiano cheese (grated)
  • 3 cloves garlic (pressed or minced)
  • 10 sprigs fresh thyme
  • 2 tsp salt
  • black pepper

Instruction

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the heavy cream and milk.
  • Using a mandolin, slice the potatoes very thinly (if you don’t have a mandolin, you can use a knife, but it will be a lot more work and time). As you finish slicing each potato, place it into the cream milk mixture so the slices don’t brown.
  • When the potatoes are all sliced, add the gruyere and parmigiano cheeses to the bowl, along with the garlic, the leaves from the thyme sprigs, salt, and a few cracks of black pepper. Toss well.
  • Pour the potatoes and cream into an 8×11 baking dish, then cover the dish tightly with aluminum foil.
  • Place the baking dish on a sheet pan, then bake for 1 hour.
  • Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and golden brown on top. Serve and enjoy!