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Preheat your oven to 375°F. Generously grease a 9x13 inch baking dish with the softened unsalted butter.
In a large saucepan, combine the heavy cream, whole milk, minced garlic, grated nutmeg, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil. Remove from heat once simmering.
Arrange approximately one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Over this layer, sprinkle one-third of the grated Gruyere cheese and Parmesan cheese.
Carefully pour about one-third of the warmed cream mixture evenly over the potato and cheese layer.
Repeat step 3 and 4 two more times, creating three layers of potatoes, cheese, and cream mixture. Ensure the final layer is topped with the remaining cheese.
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
Carefully remove the gratin from the oven and let it rest for 10 to 15 minutes before serving. This allows the layers to set and makes for easier serving.

Preheat your oven to 375°F. Generously grease a 9x13 inch baking dish with the softened unsalted butter.
In a large saucepan, combine the heavy cream, whole milk, minced garlic, grated nutmeg, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Do not boil. Remove from heat once simmering.
Arrange approximately one-third of the thinly sliced potatoes in an even layer at the bottom of the prepared baking dish. Over this layer, sprinkle one-third of the grated Gruyere cheese and Parmesan cheese.
Carefully pour about one-third of the warmed cream mixture evenly over the potato and cheese layer.
Repeat step 3 and 4 two more times, creating three layers of potatoes, cheese, and cream mixture. Ensure the final layer is topped with the remaining cheese.
Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 25 to 30 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
Carefully remove the gratin from the oven and let it rest for 10 to 15 minutes before serving. This allows the layers to set and makes for easier serving.