# What You'll Need:
→ Potatoes
01 - 3 pounds Yukon Gold potatoes, peeled and thinly sliced (1/8 inch thick)
→ Cheese & Dairy
02 - 2 cups sharp cheddar cheese, shredded
03 - 1 cup Gruyère cheese, shredded
04 - 2 cups heavy cream
05 - 1 cup whole milk
06 - 4 tablespoons unsalted butter
07 - 2 tablespoons all-purpose flour
→ Seasonings
08 - 2 garlic cloves, minced
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon onion powder
12 - ¼ teaspoon ground nutmeg (optional)
13 - 1 tablespoon chopped fresh chives or parsley for garnish (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Whisk in all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
04 - Gradually whisk in heavy cream and whole milk. Simmer gently for 3 to 4 minutes until the sauce slightly thickens, stirring frequently.
05 - Stir in sharp cheddar (reserve ½ cup for topping), Gruyère, salt, black pepper, onion powder, and nutmeg until cheeses melt and sauce is smooth. Remove from heat.
06 - Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes and spread evenly.
07 - Repeat with remaining potatoes and cheese sauce, layering evenly.
08 - Sprinkle the reserved ½ cup cheddar cheese evenly over the top layer.
09 - Cover the dish with aluminum foil and bake for 45 minutes.
10 - Remove foil and continue baking for an additional 30 minutes until the surface is golden and bubbling.
11 - Allow to rest for 10 to 15 minutes before serving. Garnish with chopped fresh chives or parsley if desired.
