Scale

3 lbs Russet Potatoes (Peeled and thinly sliced, about 1/8 inch thick)

3 cups Heavy Cream (For a rich, creamy sauce)

1 1/2 cups Gruyère Cheese (Shredded, plus extra for topping)

1 cup Parmesan Cheese (Grated, for sauce and topping)

4 cloves Garlic (Minced, for flavor)

1 tsp Fresh Thyme Leaves (Chopped, plus extra for garnish)

1/4 tsp Nutmeg (Ground, for a hint of warmth)

Salt and Black Pepper (To taste, for seasoning)

2 tbsp Unsalted Butter (For greasing the baking dish)

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Slice Potatoes: Use a mandoline or sharp knife to slice the potatoes uniformly thin to ensure even cooking.
Soak and Dry: Soak the sliced potatoes in cold water for a few minutes, then drain and pat dry to remove excess starch.

Combine Ingredients: In a saucepan, combine heavy cream, minced garlic, nutmeg, thyme, salt, and pepper. Bring to a simmer.
Add Cheeses: Stir in half of the Gruyère and Parmesan cheeses until melted and smooth.

Preheat Oven: Set the oven to 375°F (190°C) to ensure it’s ready for baking.
Layer Potatoes and Sauce: In the greased baking dish, layer half of the potatoes, pour half of the cream mixture over the top, and repeat with the remaining potatoes and cream mixture.
Add Topping: Sprinkle the remaining Gruyère and Parmesan cheeses over the top layer.

Cover and Bake: Cover the dish with aluminum foil and bake for about 1 hour.
Uncover: Remove the foil and continue baking until the top is golden and bubbly, and the potatoes are tender, about 30-40 minutes more.

Rest: Let the casserole stand for a few minutes before serving to allow the sauce to thicken slightly.
Garnish: Sprinkle additional thyme leaves over the top for a touch of freshness and color.