Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups shredded Gruyère cheese
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
- Fresh thyme for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Layer sliced potatoes in the dish, seasoning each layer with salt, pepper, and garlic.
- In a saucepan, heat heavy cream with butter until warm. Pour over the potatoes.
- Sprinkle shredded Gruyère and Parmesan cheeses on top.
- Bake for 45-50 minutes until golden and bubbly.
- Garnish with fresh thyme before serving.
Notes
- Use thinly sliced potatoes for even baking and a delicate texture.
- For a crispier top, broil for an additional 2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 330 Kcal
- Sugar: 2g
- Sodium: 430mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg