Prepare the Potatoes: Wash and thinly slice the potatoes. A mandoline slicer is your best friend here for even slices!
Make the Cream Sauce: In a saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until just simmering. Do not boil!
Layer the Ingredients: Grease a 9×13 inch baking dish. Arrange a layer of potato slices at the bottom. Pour a bit of the cream sauce over the potatoes, then sprinkle with a mixture of Gruyere and Parmesan cheese. Repeat layers until all potatoes are used, ending with a generous layer of cheese on top.
Add Butter: Dot the top with small pieces of butter. This will help create a golden-brown crust.
Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Let it Rest: Let the potato bake rest for 10-15 minutes before serving. This allows the sauce to thicken slightly.
Notes
Don’t Overcrowd the Pan: Use a large enough baking dish so the potatoes aren’t packed too tightly. This will allow them to cook evenly.
Use Freshly Grated Cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting properly.
Customize Your Cheese: Feel free to experiment with different cheeses! Cheddar, Monterey Jack, or even a smoked Gouda would be delicious.
Add Some Herbs: Fresh thyme or rosemary would add a lovely aroma and flavor. Sprinkle a few sprigs over the potatoes before baking.
Make it Ahead: You can assemble the potato bake up to 24 hours in advance. Just keep it covered in the refrigerator and bake it as directed when you’re ready to serve.
