Ingredients
Scale
- 4 large Russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp thyme leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a medium baking dish with butter.
- Arrange a layer of thin potato slices in the dish, overlapping slightly.
- In a saucepan, heat heavy cream, garlic, thyme, salt, and pepper until simmering.
- Pour some of the creamy mixture over the potatoes, sprinkle with cheeses.
- Repeat layers until all ingredients are used, ending with cheese on top.
- Bake uncovered for 45-50 minutes until bubbly and golden brown.
Notes
- For a crispier crust, broil for an additional 2-3 minutes at the end.
- Use a mandoline for evenly sliced potatoes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece (about 1/6 of dish)
- Calories: 310 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg