Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 tbsp unsalted butter, melted
  • 2 cups heavy cream
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp ground nutmeg
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • ½ cup Parmesan cheese, freshly grated
  • 1 tbsp fresh thyme leaves
  • 1 tbsp melted butter

Instructions:

  1. Slice the potatoes into consistent 1/8-inch (3mm) rounds. Grease a 9x13 inch ceramic baking dish thoroughly with melted butter.
  2. In a saucepan over medium heat, combine heavy cream, minced garlic, salt, pepper, and nutmeg. Bring to a gentle simmer.
  3. Whisk in the shredded cheddar and Gruyère cheese until the mixture is smooth and the cheese is fully melted.
  4. Arrange a single layer of potato slices at the bottom of the dish, overlapping slightly. Pour a portion of the cheese sauce over the layer.
  5. Repeat the layering process of potatoes and sauce until all ingredients are used, finishing with a layer of sauce on top.
  6. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 60 minutes.
  7. Remove the foil and bake for another 20-30 minutes until the sauce bubbles vigorously around the edges.
  8. Sprinkle Parmesan cheese and fresh thyme over the top, dot with melted butter, and broil for 2-4 minutes until a golden-brown crust forms.