Potatoes Au Gratin
Ordinary ingredients become extraordinary when you combine potato with cheese, cream, and garlic.
- 6 russet potatoes
- 2 tbsp butter plus more for pan
- 2 cloves garlic minced
- 1 1/2 cup heavy cream
- 1/4 cup milk
- 1 tbsp freshly chopped thyme
- pinch of nutmeg
- red pepper flakes
- 1 1/2 cup shredded Gruyère
- 1/2 cup freshly grated Parmesan
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 a prepared dish then pour a third of the 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 a top is golden 15 to 20 minutes.