Gratin Dauphinois

Ingredients

Butter

2 tablespoons, for greasing and drizzling

Nutmeg

1/4 teaspoon, freshly grated

Salt

to taste

Black pepper

to taste

Parmesan cheese

1/2 cup, grated

Gruyere cheese

1 cup, grated

Garlic

2 cloves, minced

Heavy cream

2 cups

Potatoes

2 pounds, peeled and thinly sliced (yukon gold or russet)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine the heavy cream and minced garlic. Heat over medium heat until hot but not boiling, stirring occasionally to infuse the garlic flavor.
3. Grease a 9x13 inch baking dish with butter. Layer half of the sliced potatoes in the dish, overlapping them slightly. Season generously with salt, pepper, and freshly grated nutmeg.
4. Pour half of the hot cream mixture over the first layer of potatoes, ensuring even coverage.
5. Sprinkle half of the grated Gruyere and Parmesan cheese over the potatoes.
6. Repeat the layering process with the remaining potatoes, the rest of the cream, and the remaining cheeses.
7. Drizzle the melted butter over the top layer to enhance the golden crust.
8. Cover the baking dish with aluminum foil and bake for 40 minutes.
9. Remove the foil and continue to bake for an additional 20 minutes, or until the top is golden brown and the potatoes are fork-tender.
10. Allow the gratin to cool for a few minutes before serving. This resting time helps the layers set for easier serving.