INGREDIENTS

• 3 russet potatoes (approximately 2 pounds)
• 1 cup heavy cream
• 1/2 cup 2% milk
• 4 Tablespoons salted butter, melted, divided
• 1 large clove garlic, finely minced
• Freshly grated nutmeg
• 1 teaspoon salt
• 1/4 teaspoon cracked pepper
• 2 cups Gruyère cheese, grated
• 1 teaspoon dried thyme leaves

HOW TO MAKE IT

1. Preheat oven to 350°F.
2. Brush 2 tablespoons melted butter into a 12.5” oval Staub gratin baking dish and set aside.
3. In a large measuring cup, combine cream, milk, garlic, and remaining 2 tablespoons butter. Stir to mix.
4. Slice potatoes 1/8-inch thick using a mandoline or sharp knife.
5. Layer 1/3 of the potatoes in the dish, pour 1/3 of the cream mixture over, sprinkle with thyme, salt, pepper, and 1/3 of the Gruyère.
6. Repeat for the second and third layers, reserving the last 1/3 of cheese.
7. Cover with foil and bake for 90 minutes until potatoes are tender.
8. Remove foil, top with remaining Gruyère, and bake for 15 minutes until cheese melts.
9. Broil for 2–3 minutes to brown the cheese.