Ingredients:

  • 4 lbs Russet potatoes, peeled and sliced 1/8-inch thick
  • 2 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 cups Heavy cream (min 36% fat)
  • 3 large garlic cloves, smashed
  • 1 large shallot, minced
  • 2 sprigs fresh thyme
  • 0.5 tsp Nutmeg, freshly grated
  • 1.5 cups Gruyère cheese, freshly grated
  • 1 cup Sharp white cheddar, freshly grated
  • 0.5 cup Parmigiano-Reggiano, finely grated

Instructions:

  1. Slice the peeled Russet potatoes using a mandoline to a uniform 1/8-inch thickness directly into a large bowl.
  2. Toss the potato slices immediately with 2 teaspoons of Kosher salt and 1 teaspoon of black pepper to ensure flexibility and prevent browning.
  3. In a small saucepan, combine heavy cream, smashed garlic, minced shallot, thyme sprigs, and nutmeg. Heat over medium-low until simmering, then remove from heat to infuse.
  4. Organize potato slices into neat stacks and arrange them vertically (on their edges) in a 3-quart baking dish, packing them tightly.
  5. Strain the infused cream mixture through a fine-mesh strainer over the potatoes, ensuring the bottom two-thirds of the slices are submerged.
  6. Cover with foil and bake at 400°F (200°C) for 30 minutes. Remove foil, top with the three-cheese blend (Gruyère, Cheddar, and Parmigiano-Reggiano), and bake for an additional 45 minutes until the tops are crispy and the center is tender.