Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and sliced 1/8-inch thick
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1.5 cups whole milk
  • 1.5 cups heavy cream
  • 1.5 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp ground nutmeg
  • 2 cups Sharp White Cheddar cheese, grated
  • 1 cup Gruyère cheese, grated
  • 1/2 cup Parmesan cheese, finely grated

Instructions:

  1. Preheat your oven to 400°F (200°C). Use a mandoline to slice the peeled potatoes into uniform 1/8 inch rounds. Grease a 9x13-inch ceramic baking dish generously with butter. Note: Greasing the sides prevents the cheese from sticking and burning.
  2. In a large heavy bottomed pot, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until nutty and pale.
  3. Slowly whisk in the whole milk and heavy cream. Add the smashed garlic, thyme sprigs, sea salt, black pepper, and nutmeg. Once the liquid begins to steam, gently fold in the raw potato slices.
  4. Reduce heat to low and simmer the potatoes in the cream for 8–10 minutes, stirring occasionally with a rubber spatula until the potatoes are pliable. Remove and discard the thyme sprigs and garlic cloves.
  5. Stir half of the Cheddar and Gruyère blend into the pot until completely melted and incorporated.
  6. Transfer the potato and sauce mixture into the prepared baking dish, spreading evenly with your spatula.
  7. Top with the remaining Cheddar, Gruyère, and the finely grated Parmesan.
  8. Bake for 20-25 minutes until the sauce is bubbling and the cheese crust is deep golden brown.
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