SERVES 8
INGREDIENTS
6 russet potatoes, cleaned and peeled
2 tbsp. butter, plus more for pan
2 cloves garlic, minced
1 1/2 c. heavy cream
1/4 c. milk
1 tbsp. freshly chopped thyme
Pinch of nutmeg
Kosher salt
red pepper flakes
1 1/2 c. shredded Gruyère
1/2 c. freshly grated Parmesan
DIRECTIONS
- Preheat oven to 375° and butter a large baking dish. Slice potatoes 1/4″ thick and place in water to keep from browning.
- In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 1 minute. Add cream, milk, thyme, nutmeg, salt, and red pepper flakes. Bring to a boil and reduce heat to low. Let simmer 10 minutes. Remove from heat.
- Layer a third of potatoes, slightly overlapping, in prepared dish then pour a third of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers. Sprinkle Gruyère over top.
- Cover with foil and bake for 45 minutes. Uncover, sprinkle with Parmesan and continue baking until potatoes are tender and top is golden, 15 to 20 minutes.
https://www.delish.com/cooking/recipe-ideas/recipes/a58285/easy-homemade-potatoes-au-gratin-recipe/