Ingredients

4 large potatoes (about 2 pounds)
1 cup grated Gruyere cheese
1 cup grated Parmesan cheese
2 cups heavy cream2 cloves garlic, minced
1/4 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons butter (for greasing the dish)
Fresh parsley (for garnish, optional)

Directions

Preheat Oven: Set your oven to 375°F (190°C). Grease a baking dish with butter for a non-stick base.

Peel and thinly slice the potatoes (about 1/8 inch thick). Use a mandolin for perfectly even slices.

In a mixing bowl, combine heavy cream, minced garlic, nutmeg, salt, and pepper. Stir until well blended.

Spread half the potato slices in the greased baking dish. Pour half the cream mixture evenly over the potatoes.

Sprinkle half the Gruyere and Parmesan cheeses on top. Repeat with the remaining potatoes, cream, and cheeses.

Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30-40 minutes until the top turns golden and crispy.

Cool and Serve: Allow the gratin to cool for about 10 minutes before serving. Garnish with fresh parsley (optional).