Ingredients
Scale
- 2 pounds of russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh thyme or rosemary for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter.
- In a saucepan, heat heavy cream with garlic until simmering. Remove from heat.
- Layer sliced potatoes in the prepared dish, seasoning each layer with salt, pepper, and a sprinkle of cheese.
- Pour hot cream mixture over the layered potatoes, ensuring even coverage.
- Top with remaining cheese and dot with butter.
- Bake uncovered for 45-50 minutes until golden and bubbly. Garnish with herbs before serving.
Notes
- For extra flavor, add cooked bacon or sautéed onions between layers.
- Use a sharp cheese for the best melt and taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal Kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg