# What You'll Need:
→ Vegetables
01 - 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 2 cloves garlic, minced
→ Dairy
03 - 4 tbsp unsalted butter
04 - 2 cups heavy cream
05 - 2 cups grated Gruyère cheese
06 - ½ cup grated Parmesan cheese
→ Spices & Seasonings
07 - 1 tsp salt
08 - ½ tsp freshly ground black pepper
09 - ¼ tsp freshly grated nutmeg
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter.
02 - In a saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream, salt, pepper, and nutmeg. Heat until just simmering, then remove from heat.
03 - Arrange half of the sliced potatoes in the prepared dish. Pour over half of the cream mixture. Sprinkle with half the Gruyère and Parmesan cheeses. Layer the remaining potatoes, pour over the remaining cream mixture, and sprinkle with the remaining cheeses.
04 - Cover with foil and bake for 40 minutes. Remove foil and continue baking for 20 minutes, or until the top is golden and the potatoes are tender.
05 - Let rest for 10 minutes before serving to allow the sauce to set.
