Creamy Scalloped Potatoes Gruyere

# Components:

→ Potatoes

01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and sliced 1/8-inch thick

→ Dairy

02 - 2 cups heavy cream

03 - 1 cup whole milk

04 - 2 cups Gruyere cheese, grated

05 - 1/2 cup Parmesan cheese, grated

06 - 2 tablespoons unsalted butter, plus additional for greasing

→ Aromatics & Seasonings

07 - 2 cloves garlic, minced

08 - 1/2 teaspoon freshly ground black pepper

09 - 1 1/2 teaspoons Kosher salt

10 - 1/4 teaspoon ground nutmeg

11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.

02 - In a medium saucepan, combine heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Warm over medium-low heat until steaming without boiling. Stir in half of the thyme.

03 - Arrange half of the potato slices in an even layer in the prepared baking dish.

04 - Pour half of the cream mixture over the potatoes. Sprinkle with half of the Gruyere and Parmesan cheeses.

05 - Arrange the remaining potato slices on top. Pour over the rest of the cream mixture. Scatter the remaining Gruyere, Parmesan, and thyme. Dot with butter.

06 - Cover tightly with foil and bake for 45 minutes. Remove foil and bake for another 25 to 30 minutes until potatoes are tender and the top is golden and bubbling.

07 - Allow the dish to rest for a minimum of 15 minutes before serving, permitting the sauce to thicken.

# Expert Advice:

01 -

You get layers of tender potatoes soaking in garlicky cream—every bite feels like a celebration.
Gruyere creates a savory blanket that crisps and bubbles just right, making it almost impossible not to sneak the corner piece first.

02 -

If you skip the resting time, the sauce runs everywhere—patience turns it perfectly creamy.
I once used cold, grated cheese right from the fridge and it refused to melt evenly. Allow cheese to reach room temperature for a flawless topping.

03 -