Ingredients:

  • 3 lbs Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick
  • 1 tbsp unsalted butter
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 3 cloves garlic, smashed
  • 4 sprigs fresh thyme
  • 0.5 tsp freshly grated nutmeg
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups sharp white cheddar, shredded
  • 0.5 cup Gruyere or Parmesan, finely grated

Instructions:

  1. Prep the environment. Preheat your oven to 375°F (190°C) and grease your 9x13 inch ceramic dish with that tablespoon of butter. Note: Thoroughly coating the corners prevents the cheese from welding to the dish.
  2. Infuse the liquid. Combine the 2 cups milk, 0.5 cup heavy cream, smashed garlic, thyme, nutmeg, salt, and pepper in a large saucepan. Bring it to a gentle simmer over medium heat — don't let it boil over!
  3. Steep the aromatics. Remove the pan from the heat and let it sit for 10 minutes. Note: This step is where the magic happens; the flavors seep into the fat during this rest period.
  4. Par cook the potatoes. Discard the thyme and garlic. Add the 3 lbs of sliced potatoes to the warm milk. Simmer gently on medium low for 5 minutes until the liquid looks slightly thickened.
  5. Build the first layer. Use a slotted spoon to move half of those warm potatoes into your baking dish. Spread them out so they are relatively flat and even.
  6. Add the cheese core. Sprinkle 0.75 cups of the shredded white cheddar over that first layer of potatoes. Note: This creates a glue that keeps the layers from sliding apart when you slice into them.
  7. Final assembly. Layer the rest of the potatoes on top. Pour all that remaining milk infusion over everything. Top with the rest of the cheddar and the Gruyere or Parmesan.
  8. The covered bake. Wrap the dish tightly in foil. Bake for 30 minutes until the potatoes are beginning to soften in their cream bath.
  9. The uncovered finish. Remove the foil and bake for another 30-35 minutes until the top is deeply golden and the sauce is bubbling frantically around the edges.
  10. The critical rest. Take the dish out and let it sit for 10 minutes before serving. Note: This allows the sauce to thicken into a velvety coating rather than being a runny soup.