Potato Gratin with Gruyere for 8 Servings

Instructions:

1. Preheat and Prep: Set your oven to 375°F (190°C). Grab a small saucepan and combine the 2.5 cups of heavy cream, the 3 smashed garlic cloves, and those 2 sprigs of fresh thyme.
2. Infuse the Cream: Bring the cream to a gentle simmer over medium low heat. You will see small bubbles forming around the edges. The kitchen will start to smell like savory, garlic scented vanilla. Once it simmers, remove it from the heat and let it steep for 10 minutes.
3. Season the Base: Strain the cream into a large bowl, throwing away the garlic and thyme. Whisk in your 1.5 tsp sea salt, 0.5 tsp black pepper, and 0.25 tsp freshly grated nutmeg.
4. Slice the Potatoes: Peel your 3 lbs of Yukon Golds. Use a mandoline to slice them into 1/8 inch rounds. Toss them immediately into the bowl of warm cream. Note: This prevents them from turning brown and starts the starch release process.
5. Prepare the Dish: Rub your 2 quart shallow ceramic baking dish with the 1 tbsp of unsalted butter. Make sure you get into the corners.
6. The Art of Shingling: Arrange the potato slices in overlapping rows, like shingles on a roof. This looks elegant and ensures even cooking.
7. Add the Liquid: Pour any remaining cream from the bowl over the potatoes. Cover the dish tightly with aluminum foil to trap the steam.
8. The First Bake: Bake for 30 minutes with the foil on. This softens the potatoes so they are fork tender.
9. The Cheesy Finish: Remove the foil. Sprinkle the 1.5 cups of Gruyère and 0.5 cup of Parmigiano Reggiano over the top. The aroma of melting cheese will become intense.
10. The Final Golden Crust: Bake for another 30 minutes uncovered. You are looking for a mahogany colored top that is bubbling and crisp. Let it rest for 10 minutes before serving so the sauce can set. > Chef's Note: If the top is browning too fast before the 30 minutes are up, loosely tent the foil back over the dish. Every oven is different, so trust your eyes more than the timer!