1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Potatoes:** Peel the potatoes and slice them thinly (about 1/8 inch thick). You can use a mandoline slicer for consistent thickness.
3. **Make the Cream Mixture:** In a medium saucepan, combine the heavy cream, minced garlic, salt, pepper, and fresh thyme (if using). Heat over medium heat until the mixture just begins to simmer. Remove from heat.
4. **Assemble the Gratin:**
– Butter a baking dish (about 9×9 inches or similar).
– Arrange a layer of potato slices on the bottom of the dish.
– Pour a little of the cream mixture over the potatoes, then sprinkle a bit of Gruyère and Parmesan cheese.
– Repeat the layers until you’ve used all the potatoes and cream mixture. Finish with a generous layer of cheese on top.
5. **Bake:** Cover the dish with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. **Rest and Serve:** Allow the gratin to rest for 10 minutes before serving. Garnish with freshly chopped parsley.
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