4 lbs gold Yukon potatoes

Salt and pepper for seasoning

Heavy cream mixture 

1/2 tsp nutmeg 

3 shallots peeled and cut in half 

2 cups heavy cream 

4 cloves garlic for heavy cream

1/2 tsp ground pepper 

Salt to taste 

Cheese topping 

1 cup gruyere cheese, grated 

1/4 cup Parmesan cheese, grated 

Greasing the pan 

3 tbsp cup melted butter 

1 tbsp butter for greasing the pan 

Preheat the oven to 400 F 

Thinly slice the potatoes with a chef’s knife or a mandolin. 

Cut the end of one garlic clove. Rub a large baking dish with the garlic. Then grease it with the butter. Fan the thinly sliced potatoes in the dish at an angle. 

Season with salt and pepper and top with the melted butter. 

Heat a pan over low heat. Pour in the cream. Add rosemary, thyme, shallots, ground pepper, salt and nutmeg. 

Simmer for 15 minutes. Pour the mixture on the potatoes. Top the potatoes with the Gruyère cheese. 

Cover with aluminum foil and bake for 30 mins. Remove the foil. Add the Parmesan cheese. Bake for another 10 minutes uncovered. 

Let cool for 5-10 minutes and enjoy!