Ingredients:
2 lbs Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
1 cup heavy cream
1 cup whole milk
2 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/4 tsp nutmeg
1 1/2 cups grated Gruyère cheese (or a mix of Gruyère and Parmesan for extra flavor)
Butter (for greasing the baking dish)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking dish with butter.
Prepare the Potatoes:
Peel and thinly slice the potatoes. A mandoline slicer works wonders for uniform thickness!
Simmer the Cream:
In a large saucepan, combine heavy cream, whole milk, minced garlic, salt, pepper, and nutmeg. Bring the mixture to a simmer over medium heat. Add the sliced potatoes, ensuring they are submerged, and let them simmer gently for about 10 minutes, stirring occasionally, until slightly softened.
Layer the Potatoes:
Using a slotted spoon, transfer half of the potatoes to the prepared baking dish, spreading them out evenly. Sprinkle half of the grated cheese over the potatoes. Repeat with the remaining potatoes and cheese to create beautiful layers.
Add Cream:
Pour the remaining cream mixture from the saucepan over the layered potatoes and cheese in the baking dish.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and continue baking for another 20-30 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
Rest and Serve:
Let the Potatoes au Gratin rest for about 10 minutes before serving. This helps the layers set for easier serving!
