# What You'll Need:
→ Potatoes
01 - 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
→ Cream Sauce
02 - 2 cups heavy cream
03 - 1 cup whole milk
04 - 2 garlic cloves, minced
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon grated nutmeg
→ Cheeses
08 - 1 1/2 cups grated Gruyère cheese
09 - 1/2 cup grated Parmesan cheese
→ Garnish
10 - 2 tablespoons chopped fresh chives or parsley
# How to Make It:
01 - Preheat oven to 375°F. Lightly butter a 9x13-inch baking dish.
02 - In a medium saucepan, combine heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Heat over medium-low heat until steaming, approximately 5-7 minutes. Do not allow to boil. Remove from heat.
03 - Arrange half of the thinly sliced potatoes in an even layer across the bottom of the prepared baking dish.
04 - Sprinkle half of the grated Gruyère and Parmesan cheeses evenly over the potato layer.
05 - Layer the remaining sliced potatoes evenly on top of the cheese layer.
06 - Pour the warm cream sauce evenly over all the potatoes, ensuring even distribution.
07 - Distribute the remaining grated Gruyère and Parmesan cheeses across the top surface.
08 - Cover the baking dish loosely with aluminum foil and bake for 40 minutes at 375°F.
09 - Remove foil and bake for an additional 20-25 minutes until the top achieves golden-brown color and potatoes are tender when pierced with a knife.
10 - Remove from oven and allow to rest for 10 minutes before serving. Garnish with fresh chives or parsley if desired.
