Ingredients:
2 lbs (about 4-5 medium) potatoes (Yukon Gold or Russet), thinly sliced (~⅛ inch thick)
1 ½ cups heavy cream (or half-and-half for a lighter version)
3 cloves garlic, minced
1 ½ cups shredded cheese (Gruyère, cheddar, or a mix)
½ cup grated Parmesan cheese
2 tbsp butter (for greasing)
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp dried thyme (or 1 tsp fresh thyme)
¼ tsp nutmeg (optional, but adds depth)
Instructions:
Preheat Oven & Prep Potatoes:
Preheat oven to 375°F (190°C).
Grease a 9×9-inch baking dish (or similar) with butter.
Peel (optional) and thinly slice potatoes (~⅛ inch thick) for even cooking.
Make Creamy Garlic Mixture:
In a saucepan, heat heavy cream, minced garlic, salt, pepper, thyme, and nutmeg over medium heat until warm (do not boil).
Layer Potatoes & Cheese:
Arrange half of the potato slices in the baking dish, slightly overlapping.
Pour half of the cream mixture over the potatoes.
Sprinkle half of the shredded cheese and Parmesan.
Repeat with remaining potatoes, cream, and cheeses.
Bake Until Golden & Bubbly:
Cover with foil and bake for 40 minutes.
Remove foil, increase heat to 400°F (200°C), and bake for 15-20 more minutes until golden and bubbly.
Let rest 10 minutes before serving (helps thicken the sauce).
Optional Add-Ins:
Crispy Topping: Mix breadcrumbs with melted butter and sprinkle before final bake.
Bacon: Add cooked, chopped bacon between layers for extra flavor.
Enjoy!