Silky potatoes, rich cream, Gruyere, and thyme make an elegant French-inspired side for celebrations.
# Needed Ingredients:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
→ Dairy
02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 cups Gruyere cheese, grated
05 - 1/2 cup Parmesan cheese, grated
06 - 2 tbsp unsalted butter, plus extra for greasing
→ Aromatics & Seasonings
07 - 2 cloves garlic, minced
08 - 1/2 tsp freshly ground black pepper
09 - 1 1/2 tsp Kosher salt
10 - 1/4 tsp ground nutmeg
11 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
# Preparation Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with unsalted butter.
02 - In a medium saucepan, combine heavy cream, whole milk, garlic, Kosher salt, ground pepper, and nutmeg. Warm over medium-low heat until steaming, stirring frequently without boiling. Stir in half of the thyme.
03 - Arrange half of the sliced potatoes evenly in the base of the prepared baking dish.
04 - Pour half the warm cream mixture over the potatoes. Sprinkle evenly with half the Gruyere and half the Parmesan cheese.
05 - Layer the remaining sliced potatoes on top. Pour over the rest of the cream mixture. Top with the remaining Gruyere, Parmesan, and thyme. Dot the surface with butter.
06 - Cover the dish tightly with foil and bake for 45 minutes. Remove foil and continue baking for 25–30 minutes, until potatoes are fork-tender and surface is golden and bubbling.
07 - Allow to rest for at least 15 minutes before serving; this helps the sauce thicken for optimal texture.
