Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 4 cloves garlic, minced
- 2 cups shredded Gruyere cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- In a saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant.
- Add heavy cream, salt, and pepper; bring to a simmer.
- Layer sliced potatoes in the dish, pouring some garlic cream over each layer.
- Sprinkle shredded Gruyere and Parmesan cheese on top of each layer.
- Cover with foil and bake for 45 minutes.
- Remove foil and continue baking for an additional 15 minutes until golden and bubbly.
- Garnish with fresh herbs before serving.
Notes
- Use thinly sliced potatoes for even cooking.
- Adjust the cheese amount for a richer flavor.
- Best served hot with a side of greens or protein.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg