Ingredients:

  • 2 pounds russet potatoes, peeled and thinly sliced
  • 2 cups heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika (optional)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine heavy cream, minced garlic, salt, pepper, and paprika; whisk until well mixed.
  3. Layer half of the sliced potatoes in the bottom of the baking dish, slightly overlapping each slice.
  4. Pour half of the cream mixture over the first layer of potatoes.
  5. Sprinkle half of the cheddar and Gruyère cheeses over the cream mixture.
  6. Repeat steps 3-5 with the remaining potatoes, cream, and cheese.
  7. Cover the baking dish with aluminum foil and bake for 45 minutes.
  8. Remove foil and bake for an additional 15 minutes or until the top is golden brown and the potatoes are tender.
  9. Let cool for 10 minutes before serving. Garnish with parsley if desired.