Potato Gratin

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Generously butter a 9x13 inch baking dish.

2. 2

   Peel the potatoes and slice them into 1/8 inch (3mm) thick rounds using a mandoline slicer or sharp knife. Keep slices in cold water to prevent browning.

3. 3

   In a large saucepan, combine cream, milk, minced garlic, thyme, salt, and nutmeg. Heat over medium heat until just beginning to simmer, then remove from heat.

4. 4

   Pat potato slices dry with paper towels. Arrange half of the potato slices in overlapping rows in the prepared baking dish.

5. 5

   Pour half of the cream mixture over the first layer of potatoes. Sprinkle with half of the Gruyère cheese.

6. 6

   Repeat with remaining potatoes, arranging them in neat overlapping rows. Pour remaining cream mixture over top.

7. 7

   Sprinkle with remaining Gruyère and all of the Parmesan cheese. Season with freshly ground black pepper.

8. 8

   Cover tightly with aluminum foil and bake for 45 minutes.

9. 9

   Remove foil and continue baking for 25-30 minutes until top is golden brown and bubbly, and potatoes are tender when pierced with a knife.

10. 10

    Let rest for 10-15 minutes before serving to allow the gratin to set properly.