This recipe offers a delightful twist on the classic potato bake, incorporating rich flavors and a creamy texture.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Lightly grease a 12-inch baking dish with butter.
Greasing prevents sticking and makes cleanup easier.
Wash and dry the potatoes thoroughly, leaving the skin on.
Keeping the skin adds texture and nutrients.
Slice the potatoes thinly using a mandoline slicer.
Uniform slices ensure even cooking.
Layer one-third of the potato slices in the baking dish.
Arrange the slices slightly overlapping for a neat look.
Sprinkle one-third of the Gruyere cheese over the potatoes.
Distribute the cheese evenly for consistent flavor.
Pour one-third of the cream over the cheese and season with black pepper and nutmeg.
Seasoning each layer enhances the overall taste.
Repeat the layering process two more times, finishing with a layer of Parmesan cheese on top.
Ensure the top layer is evenly covered for a golden crust.
Cover the dish with foil and bake for 30 minutes.
Covering traps steam, helping the potatoes cook through.
Remove the foil and bake for an additional 20 minutes until the top is golden and bubbly.
Baking uncovered crisps up the top layer.
Let the dish rest for 5 minutes before serving.
Resting allows the layers to set for easier serving.
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