The dish was a big hit with my entire family. I plan on making twice as much next time

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.

2. In a saucepan over medium heat, combine the heavy cream, minced garlic, nutmeg, salt, and pepper, stirring until well mixed. Bring to a simmer and then remove from heat.

3. Arrange a layer of the sliced potatoes in the buttered baking dish, slightly overlapping each other. Sprinkle a portion of both Gruyère and Parmesan cheeses over the potatoes.

4. Pour a portion of the warm cream mixture over the first layer of potatoes and cheese.

5. Continue layering potatoes, cheese, and cream mixture until all ingredients are used, finishing with a generous layer of cheese on top.

6. Cover the dish with aluminum foil and bake for 40 minutes. Then, remove the foil and bake for an additional 20-30 minutes or until the top is golden brown and bubbly and potatoes are tender.

7. Let the gratin rest for about 10 minutes before serving to allow the layers to set.

– To infuse more flavor into your gratin, consider adding a sprig of fresh thyme or rosemary to the cream mixture while it simmers, removing it before layering.
– For a lower-fat option, you can substitute half of the heavy cream with whole milk. The result will be slightly less rich but still delicious.
– A mandolin slicer is ideal for getting evenly thin potato slices, which promotes even cooking and a better texture in the final dish.
– If you want a bit of a crunchy top, you can mix some breadcrumbs with the final cheese layer. It gives a delightful contrast to the creamy layers beneath.
– Don’t be afraid to try other cheeses; Comté or aged white cheddar can offer a twist on the traditional flavor profile.
– Make sure to slice the potatoes just before layering to prevent them from browning. If you must slice ahead of time, keep them submerged in cold water, and drain well before using.