Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, peeled and thinly sliced
  • 2 tbsp unsalted butter, melted
  • 1 tsp kosher salt, divided
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 1 1/2 cups Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 tsp black pepper
  • 1/8 tsp nutmeg

Instructions:

  1. Preheat the oven to 375°F (190°C). Brush the inside of six 6-oz ramekins with melted butter to prevent sticking.
  2. Using a mandoline slicer, cut the peeled potatoes into uniform rounds approximately 1/8 inch thick.
  3. Layer the potato slices into each ramekin, overlapping them slightly like shingles, and sprinkle a pinch of salt between every second layer.
  4. In a small saucepan over medium heat, combine heavy cream, milk, minced garlic, and chopped thyme. Bring to a gentle simmer for 3–5 minutes.
  5. Remove the saucepan from heat and whisk in the nutmeg, black pepper, and half of the shredded Gruyère cheese until the sauce is smooth.
  6. Carefully pour the cream mixture over the layered potatoes in each ramekin.
  7. Top each ramekin with the remaining Gruyère and the finely grated Parmesan cheese.
  8. Place the ramekins on a baking sheet and bake for 45 minutes until the tops are deep mahogany-brown and the potatoes are tender.