Scalloped Potatoes

• 2 TBSP butter, plus more for greasing baking dish
• 4 medium russet potatoes
• 1.5 cups heavy cream
• 1/2 cup whole milk
• 2 cloves garlic
• 1.5 tsp fresh thyme leaves
• 1 tsp salt
• 1/4 tsp finely ground black pepper
• 1/8 tsp nutmeg
• 1 cup shredded gruyere
• 1/2 cup parmesan

1) Preheat oven to 350°F and grease an 7x11 baking dish with butter.

2) Peel the potatoes and cut them into 1/8 inch slices using a mandolin or knife.

3) Add everything but the cheese to a saucepan. Bring to a simmer and cook for 5 minutes, until potatoes are almost cooked but still hold their shape. Remove from the heat.

4) Add cheese to the saucepan and combine. Pour into the baking dish, and bake for 45 minutes (until potatoes are cooked through and tender).

5) Rest for 10 minutes before serving.

Recipe stolen and adjusted from here.