Gruyere Scalloped Potatoes

Servings: 8

Total time: 1 hour 20 minutes

INGREDIENTS

2 tablespoons unsalted butter
2 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
1 ½ cups shredded Gruyere cheese, divided
½ cup grated Parmesan cheese
1 teaspoon fresh thyme leaves, plus more for garnish
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon black pepper
4 pounds Yukon Gold potatoes, thinly sliced

DIRECTIONS

Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
Melt butter in large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add heavy cream, milk, 1 cup of Gruyere, Parmesan, thyme, kosher salt and pepper. Reduce heat to low and  cook, stirring frequently, until cheese is completely melted, and sauce is smooth, about 3-4 minutes. Remove from heat.
Arrange half of potato slices in an even layer in prepared baking dish. Pour half of cheese sauce over potatoes, spreading evenly. Repeat with remaining potatoes and sauce. Sprinkle remaining cheese over top.
Cover dish with foil and bake 40 minutes. Remove foil and bake until potatoes are tender, and cheese is golden-brown and bubbling, an additional 20-25 minutes. Garnish with additional thyme and serve. Enjoy!