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Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter.

In a large bowl, combine the heavy cream, minced garlic, salt, black pepper, and ground nutmeg. Whisk until well combined. Stir in the chopped fresh thyme leaves.

Arrange one-third of the thinly sliced potatoes in an even layer in the bottom of the prepared baking dish. Overlap them slightly if necessary. Pour one-third of the cream mixture evenly over the potatoes.

Sprinkle one-third of the grated Gruyere cheese over the potato layer. Repeat this layering process two more times, ending with a final layer of potatoes, cream, and Gruyere cheese.

Sprinkle the grated Parmesan cheese evenly over the top layer of Gruyere. Drizzle the melted unsalted butter over the entire gratin.

Cover the baking dish tightly with aluminum foil. Bake for 35 minutes, allowing the potatoes to soften and absorb the cream.

Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.

Once baked, remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.


Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter.

In a large bowl, combine the heavy cream, minced garlic, salt, black pepper, and ground nutmeg. Whisk until well combined. Stir in the chopped fresh thyme leaves.

Arrange one-third of the thinly sliced potatoes in an even layer in the bottom of the prepared baking dish. Overlap them slightly if necessary. Pour one-third of the cream mixture evenly over the potatoes.

Sprinkle one-third of the grated Gruyere cheese over the potato layer. Repeat this layering process two more times, ending with a final layer of potatoes, cream, and Gruyere cheese.

Sprinkle the grated Parmesan cheese evenly over the top layer of Gruyere. Drizzle the melted unsalted butter over the entire gratin.

Cover the baking dish tightly with aluminum foil. Bake for 35 minutes, allowing the potatoes to soften and absorb the cream.

Remove the foil and continue baking for another 20-25 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork.

Once baked, remove the gratin from the oven and let it rest for 10-15 minutes before serving. This allows the gratin to set and makes for easier serving.
