Directions
- 1In a saucepan, combine milk, cream, garlic, nutmeg (or cinnamon), and thyme. Heat gently until almost boiling.
- 2Peel and thinly slice the potatoes. Add them to the hot cream mixture and simmer for 6–7 minutes, stirring occasionally.
- 3Preheat oven to 200°C (390°F). Grease a baking dish with butter.
- 4Layer the potatoes in the dish, seasoning with salt and pepper and sprinkling cheese between layers. Finish with a generous layer of cheese on top.
- 5Bake for 20–25 minutes until the top is golden and bubbling.
Ingredients
- 1 kg Potatoes
- 350 ml Milk
- 150 ml Heavy cream
- 0.33 tsp Nutmeg or cinnamon
- to taste Salt and pepper
- 2 sprigs Fresh thyme
- 3 cloves Garlic
- for greasing Butter
- 100 g Parmesan grated
- 150 g Gruyère cheese grated
Equipment
saucepanbaking dishoven
Tips
- Parboiling the potatoes ensures they cook perfectly without over-browning the cheese.
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