Ingredients:
2 pounds (900g) potatoes, preferably Yukon Gold or Russet, peeled and thinly sliced (about 1/8 inch thick)
2 cups (480 ml) heavy cream
1 cup (240 ml) whole milk
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 cup (100g) grated Gruyère or Swiss cheese
1/2 cup (50g) grated Parmesan cheese
Fresh chives or parsley, chopped, for garnish
Instructions:
Preheat the Oven:
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