Crispy Parmesan and Gruyere Potato Gratin with creamy layers, garlic-infused cream, and a golden crispy cheese topping.

Scale

1 1/2 cups heavy cream

2 tsp kosher salt

3 cloves garlic, minced

1 tbsp butter

1 small shallot, diced

5 medium Yukon Gold potatoes

1 cup grated Gruyere cheese

1/2 cup grated Parmesan cheese

1 tsp fresh thyme

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1. Preheat the oven to 325°F

2. In a saucepan, simmer cream, salt, and garlic for 5 minutes

3. Thinly slice the potatoes

4. Cook shallots in butter until soft

5. Layer potatoes in the pan

6. Pour cream mixture evenly over potatoes

7. Cover and bake for 1 hour 15 minutes

8. Remove foil and add Gruyere, Parmesan, and thyme

9. Broil until golden and crispy

10. Let rest slightly and serve warm

Use a mandoline for even slices

Do not skip covering during baking

Let gratin rest before serving

Store leftovers in the fridge and reheat in oven