Classic Potato Casserole

Ingredients:

• 0.7 kg Russet Burbank potatoes
• 2 cups whole milk or 2% fat + more as needed
• 0.5 cup heavy cream + more if needed
• 1 tbsp chopped fresh thyme
• 1 clove garlic, finely chopped
• A pinch of freshly ground nutmeg
• 0.5 cup grated Gruyere (about 60 g)

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with a silicone baking mat or parchment paper for easy cleanup.
2. Peel the potatoes and slice them into 0.3 cm thick slices using a mandoline or, using a sharp chef's knife, carefully cut them into thin, even slices.
3. Place the potatoes in a medium casserole in overlapping layers, seasoning with salt and black pepper as you go. Place the casserole on the prepared baking sheet. Combine the milk, heavy cream, thyme, garlic, and nutmeg in a heavy-bottomed saucepan. Bring to a gentle simmer over medium heat. Pour the mixture over the potatoes in the pan. Sprinkle with grated cheese.
4. Bake until the potatoes are tender and the top of the casserole is bubbly and golden brown, about 1 hour. If the top starts to burn, cover the pan with foil. Let cool for 10 minutes before serving.