Description
A rich and creamy potato dish
Ingredients
Scale
- 1 tablespoon butter, softened
- 2 1/2 pounds potatoes
- 2 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 garlic clove, minced
- 1 teaspoon coarse salt
- 1/4 teaspoon ground white pepper
- 4 ounces Gruyere cheese
- 2 teaspoons fresh thyme leaves
- 1/8 teaspoon freshly grated nutmeg
Instructions
- Preheat oven to 400 F
- Spread butter across bottom and sides of an 8 inch square baking pan
- Peel potatoes and slice 1/8 inch thick
- Bring heavy cream, milk, and garlic to a simmer in a large saucepan or Dutch oven
- Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender about 20 minutes
- Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese and half of the thyme
- Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover
- Sprinkle with remaining cheese and thyme
- Place on a rimmed baking sheet to catch anything that might boil over and bake until bubbly and golden brown on top, 40 to 45 minutes
- Remove from oven and grate nutmeg over top just before serving