Ingredients
Scale
- 4 large russet potatoes
- 2 cups shredded Gruyère cheese
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- Slice potatoes thinly and set aside.
- In a saucepan, melt butter, add garlic, cream, and milk. Simmer gently until combined. Season with salt, pepper, and thyme.
- Layer potato slices in the baking dish, pour some sauce over each layer, and sprinkle with cheese.
- Repeat layers until all potatoes and sauce are used. Top with remaining cheese.
- Bake uncovered for 45-50 minutes until golden and bubbly. Let rest 10 minutes before serving.
Notes
- Use a mandoline for evenly thin slices.
- Can prepare ahead and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg