Preheat your oven to 375°F (190°C).
Lightly butter the inside of a baking dish, coating the bottom and sides.
Stir the minced garlic together with the softened butter in a small bowl.
Spread a thin layer of the garlic butter across the bottom of the dish.
Arrange the potato slices in overlapping layers like roof shingles.
Sprinkle a little salt, pepper, and some thyme or rosemary over the first layer.
Add a light handful of shredded Gruyère or mozzarella and a touch of Parmesan.
Repeat the layering—potatoes, seasoning, cheese—until all ingredients are used.
In a separate bowl, whisk together the heavy cream, milk, and a pinch of nutmeg if desired.
Slowly pour this creamy mixture over the layered potatoes, letting it seep into every gap.
Cover the dish loosely with foil and bake for 35–40 minutes, until potatoes begin to soften.
Remove the foil and continue baking 20–25 minutes, until the top is golden, the cream has thickened, and potatoes are tender.
Remove from oven and let rest for about 10 minutes before serving.
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 4–6
Kcal: 320 per serving
Enjoy your food!
