Gratin de Pommes de Terre

Ingredients

• Butter (2 tablespoons, melted (for greasing the dish))
• Salt (to taste)
• Black pepper (to taste)
• Fresh thyme (2 teaspoons, chopped)
• Garlic (2 cloves, minced)
• Parmesan cheese (1 cup, grated)
• Gruyere cheese (1 cup, grated)
• Heavy cream (2 cups)
• Potatoes (2 pounds, peeled and thinly sliced)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine the heavy cream, minced garlic, and fresh thyme. Heat over medium heat until it begins to simmer. Remove from heat and set aside to allow the flavors to meld.
3. Grease a baking dish (approximately 9x13 inches) with melted butter to prevent sticking.
4. Layer half of the thinly sliced potatoes in the bottom of the baking dish. Season generously with salt and pepper.
5. Pour half of the cream mixture over the first layer of potatoes, ensuring even coverage.
6. Sprinkle half of the grated Gruyere and Parmesan cheese on top of the cream-covered potatoes.
7. Repeat the process with the remaining potatoes, cream mixture, and cheeses, finishing with a layer of cheese on top.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
9. After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
10. Remove from the oven and let the gratin cool for a few minutes before serving. For added flavor, garnish with a few sprigs of fresh thyme.