Ingredients
Scale
- 2 pounds russet potatoes (thinly sliced)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic (minced)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with unsalted butter.
- Slice the russet potatoes evenly using a mandoline or sharp knife.
- In a medium saucepan, combine heavy cream, whole milk, minced garlic, salt, pepper, and thyme; gently simmer until mixed.
- Layer half the potato slices in the baking dish, pour half the cream mixture over them, then sprinkle half of each cheese on top. Repeat the layers.
- Cover with aluminum foil and bake for 40 minutes. Remove foil and bake for an additional 20-25 minutes until bubbly and golden brown.
- Let it cool slightly before garnishing with chopped parsley and serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish (approximately 200g)
- Calories: 390
- Sugar: 3g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg