Repeat the layering process until all the potatoes, cream mixture, and Gruyère cheese are used up. Finish with a layer of cream and the remaining Gruyère cheese on top.
Add Parmesan and Bake:
Sprinkle the grated Parmesan cheese evenly over the top layer. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove Foil and Finish Baking:
After 45 minutes, remove the foil and continue to bake for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish and Serve:
Once baked, remove the gratin from the oven and let it sit for a few minutes. Garnish with chopped chives or parsley before serving.
Notes:
For extra richness, you can add a few pats of butter on top before baking.
Gruyère is the traditional cheese used in this dish, but you can substitute it with Swiss, Cheddar, or another melting cheese if preferred.
Serving Suggestions:
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