Directions
- Preheat the oven to 375°F (190°C).
- Prepare the potatoes: Peel and thinly slice the russet potatoes. Aim for uniform slices so they cook evenly.
- Make the creamy mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, butter, dried thyme, salt, and black pepper. Heat until the butter melts and the mixture is well combined.
- Layer the dish: Grease a baking dish with butter or oil. Begin with a layer of sliced potatoes, slightly overlapping each slice. Pour some of the creamy mixture over the potatoes, then sprinkle with Parmesan and Gruyere cheese. Repeat layers until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake for 45–55 minutes, until the potatoes are tender and the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and let the dish rest for a few minutes. Sprinkle with chopped fresh parsley for color and serve hot.
Recipe Details
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6
Difficulty Level: Medium
Variations & Substitutions
• For a lighter version, swap half of the heavy cream with low-fat milk.
• Use Fontina or Mozzarella instead of Gruyere for a different cheesy flavor.
• Add caramelized onions between layers for extra sweetness and depth.
• Sprinkle breadcrumbs on top before baking for a crispy, golden crust.
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