Ingredients

• 5 Yukon potatoes
• 1 shallot, minced
• 1 tbsp. butter
• 2 tsp. salt
• 3 garlic cloves, minced
• 1 tsp. thyme
• 1/2 cup parmesan, grated
• 1 cup Gruyère, grated
• 1 1/2 heavy cream

Method

Making the Cream Mixture

1. preheat the oven to 325°F
2. put heavy cream, salt, and garlic into a sauce pan
3. let it simmer on low for 5 minutes and mix

Putting the dish together

1. slice the potatoes, making each slice about 1/8 inches wide
2. put butter and minced shallot into a pan and sauté it on low for about 5 minutes
3. layer the potato slices onto the pan
4. pour the cream mixture from before evenly on top of the potato slices

Baking and final touches

1. cover the pan tightly with tin foil and bake it in the oven for 1 hour and 15 minutes at 325°F
2. take the dish out and sprinkle Gruyère, parmesan, and thyme on top
3. put the dish into the broiler for 5 minutes, watching it carefully to ensure it gets a nice, bubbly crispy crust, instead of burning it
4. let it cool for about 10 minutes. Enjoy!