Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) freshly ground black pepper
  • 2 tablespoons (30ml) unsalted butter
  • 2 cloves garlic, minced
  • 2 cups (475ml) heavy cream (double cream)
  • 1 cup (235ml) whole milk
  • ½ teaspoon (2.5g) salt
  • ¼ teaspoon (1.25g) ground nutmeg
  • ¼ teaspoon (1.25g) freshly ground black pepper
  • 1 cup (100g) Gruyere cheese, grated
  • ½ cup (50g) Parmesan cheese, grated

Instructions:

  1. Peel and thinly slice potatoes. Toss with salt and pepper.
  2. Melt butter in a saucepan. Add garlic and cook until fragrant.
  3. Add heavy cream, milk, salt, pepper, and nutmeg to the saucepan. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
  4. Arrange a layer of potato slices in the baking dish, overlapping slightly.
  5. Pour a portion of the cream sauce over the potatoes. Sprinkle with some of the Gruyere and Parmesan cheeses.
  6. Repeat layers of potatoes, cream sauce, and cheese until all ingredients are used, ending with a generous layer of cheese on top.
  7. Bake in a preheated oven at 375°F (190°C) for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. This is a classic potato gratin recipe.
  8. Let the gratin rest for 10-15 minutes before serving.