Ingredients:

  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 1 tablespoon unsalted butter, for greasing the dish
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 ½ cups Gruyère cheese, grated
  • ½ cup Parmesan cheese, grated

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Grease the baking dish with butter.
  3. Using a mandoline, slice the Yukon Gold potatoes evenly.
  4. In a mixing bowl, whisk together the heavy cream, milk, minced garlic, thyme, salt, and pepper.
  5. Layer with a third of the sliced potatoes, pour a quarter of the cream mixture, and sprinkle with a third of the Gruyère cheese. Repeat twice more.
  6. Top with the Parmesan cheese.
  7. Cover the dish with aluminum foil and bake for 45 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes until golden brown and tender.
  9. Let the scalloped potatoes rest for 10 minutes before serving.