4 pounds yukon gold potatoes – peeled and sliced thinly with a mandoline
2 cups heavy cream
2 cups whole milk
1 TBLfresh thyme – packed
1 TBL saly
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
7–8 oz (1 wedge) gruyere cheese – coarsely grated
Instructions
Preheat oven to 375
Rub the bottom and sides of a 10 X 12 baking dish with the garlic – reserve the garlic
Brush pan generously with butter
Place the cream, milk, nutmeg, salt, pepper and thyme into a heavy bottom pot
Peel the potatoes and slice them into 1/8″ thick rounds with a mandolin to achieve uniform thickness of the potatoes
Place the potatoes in the pot as you peel and slice them to prevent them from turning brown. Do not rinse the potatoes because you want to retain all the starch
Gently combine with a spatula and bring to a boil over high heat
Reduce heat to medium low and simmer 1-2 more minutes
Spoon 1/3 of the potatoes and sauce mixture into your baking dish
Sprinkle with 1/3 of the gruyere cheese and repeat layering twice more
Loosely cover the dish with parchment lined aluminum foil, parchment side down
Bake until potatoes are tender, about 40 minutes
Remove the foil and turn the oven to broil
Broil until the potatoes and cheese are bubbly and browned, 3-5 minutes
Remove from the oven and cool 20 minutes before serving