★Ingredients
2 cups grated Gruyère cheese
4 large russet potatoes, peeled and thinly sliced
1 cup heavy cream
1 cup grated sharp cheddar cheese
1 cup whole milk
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 cloves garlic, minced
2 tablespoons unsalted butter
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
1/4 cup grated Parmesan cheese
★Instructions
Preheat Oven*
Preheat your oven to 375°F (190°C).
Prepare the Cream Mixture*
In a medium saucepan, combine the heavy cream, whole milk, minced garlic, and thyme. Heat over medium heat until it just starts to simmer. Remove from heat and set aside.
Layer the Potatoes*
Butter a 9×13 inch baking dish with the unsalted butter. Arrange a layer of potato slices at the bottom of the dish, slightly overlapping them. Sprinkle with salt, pepper, and a handful of both Gruyère and cheddar cheese.
Repeat Layers*
Continue layering the potatoes, seasoning each layer with salt, pepper, and cheese, until all the potatoes and cheese are used. The top layer should be cheese.
Add the Cream Mixture*
Pour the warm cream mixture evenly over the layered potatoes and cheese. Press down gently on the potatoes to ensure they are well submerged in the liquid.
Bake*
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
Add Parmesan*
About 5 minutes before the potatoes are done, sprinkle the grated Parmesan cheese on top and continue baking until the cheese is melted and slightly browned.
Enjoy!