INGREDIENTS
1
peeled and cut into thick 8-inch thick slices 2 pounds russet potatoes
3 cloves
Garlic
1/2 tsp
Thyme, dried
1/2 tsp
Thyme, fresh leaves
1
Kosher salt and freshly ground black pepper
1 pinch
Nutmeg
1 cup
Gruyere cheese
1 1/2 cups
Heavy cream
1/4 cup
Parmesan