Ingredients:

  • 1.5 kg (3.3 lbs) Russet Potatoes, peeled and thinly sliced
  • 3 tablespoons (45 ml) unsalted butter, plus extra for greasing the dish
  • 2 cloves garlic, minced
  • 2 cups (475 ml) whole milk
  • 1 cup (235 ml) heavy cream
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 cup (100g) Gruyere cheese, grated
  • 1/2 cup (50g) Parmesan cheese, grated

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the baking dish with butter.
  2. Melt butter in the saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Don't let it brown!
  3. Whisk in milk, cream, and nutmeg. Bring to a simmer, then reduce heat to low. Simmer gently for 5 minutes, stirring occasionally. Season with salt and pepper.
  4. Layer the sliced potatoes in the prepared baking dish, overlapping slightly. Pour a portion of the cream sauce over each layer, ensuring potatoes are well coated.
  5. Sprinkle Gruyere and Parmesan cheese evenly over the final layer of potatoes.
  6. Bake in the preheated oven for 55-65 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Insert a knife to test for doneness – it should slide in easily.
  7. Let the potatoes rest for 10-15 minutes before serving. This allows the sauce to thicken slightly.