Ingredients
- 1 cup heavy cream
- 1 cup milk
- 1 clove garlic (chopped)
- 1/4 teaspoon nutmeg
- salt and pepper to taste
- 1 pound potatoes (pealed and sliced thinly)
- 1/2 cup gruyere (grated)
- 1/2 cup parmigiano reggiano (grated)
- 1 tablespoon thyme (chopped)
- 1/4 cup bread crumbs (optional)
Directions
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Heat the cream, milk, garlic, nutmeg, salt and pepper in a sauce pan stopping before it boils.
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Place a layer of the potatoes on the bottom of a greased 8 inch square baking dish.
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Pour some of the sauce over the potatoes to coat along with some cheese and thyme
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Repeat 2 and 3 until you are out of potatoes ending with a layer of cream topped with cheese and thyme.
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Sprinkle the bread crumbs over the top.
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Bake in a preheated 325F oven until the sides are bubbling and the top is golden brown, about 30-45 minutes.