Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1.5 cups heavy cream
  • 1 cup whole milk
  • 3 cloves garlic, smashed and minced into a paste
  • 1 tbsp fresh thyme leaves, chopped
  • 1/2 tsp nutmeg, freshly grated
  • 1.5 cups Gruyère or sharp white cheddar, shredded
  • 1 tbsp fresh chives, finely minced

Instructions:

  1. In a large heavy-bottomed saucepan or Dutch oven, combine the heavy cream, whole milk, minced garlic paste, chopped thyme, and grated nutmeg over medium heat. Bring to a gentle simmer, ensuring the mixture does not boil vigorously. Remove from heat.
  2. Peel and slice the potatoes into 1/8 inch rounds.
  3. Toss the potato slices in a large bowl with sea salt and black pepper until every slice looks glistening.
  4. Arrange half the potato slices in your prepared baking dish, overlapping slightly like shingles.
  5. Pour half of the warm cream mixture over the first layer.
  6. Layer the remaining potatoes, pour the rest of the cream, and top with 1.5 cups shredded Gruyère.
  7. Cover with foil and bake at 350°F (180°C) for 45 minutes.
  8. Remove foil and bake for another 30 minutes until the cheese is deep golden and the sauce is frantically bubbling.
  9. Let the dish rest for 15 minutes before serving.