Ingredients
Scale
- 4 large Russet potatoes, thinly sliced
- 1 cup heavy cream
- 1 cup grated Gruyere cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh thyme for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- Layer sliced potatoes in the dish, overlapping slightly.
- In a saucepan, combine heavy cream, garlic, salt, and pepper; heat until just simmering.
- Pour cream mixture over potatoes, then sprinkle with Gruyere and Parmesan cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 15 minutes until golden and bubbly.
- Garnish with fresh thyme before serving.
Notes
- For extra flavor, add a pinch of nutmeg to the cream mixture.
- Use sharp cheese for a more intense cheesy flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
