Ingredients
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 tablespoon chopped fresh parsley (optional, for garnish)
If you’re looking to lighten things up a bit, feel free to substitute half-and-half for the heavy cream or use a mix of low-fat milk and cream. Swiss cheese can also stand in for Gruyère if that’s what you have on hand.
Instructions
- Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish generously.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute.
- Whisk in the heavy cream and milk, then season with salt, black pepper, and nutmeg. Bring the mixture to a gentle simmer, stirring occasionally.
- Reduce the heat to low, and whisk in 1 1/2 cups of the Gruyère cheese until smooth and melted. This step always reminds me of my abuela’s slow, deliberate stirring, ensuring every bit of flavor is infused.
- Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over them, then repeat with the remaining potatoes and sauce.
- Sprinkle the top with the remaining Gruyère cheese and all of the Parmesan cheese.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
- Let the dish cool for a few minutes before garnishing with chopped parsley, if desired. This was always my favorite part — the anticipation of that first, glorious bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International