INGREDIENTS
6
yellow finn or yukon gold potatoes, Yellow
2
bunches Broccoli, stems
1
large clove Garlic
2 tsp
Thyme, fresh leaves
1
Kosher salt and freshly ground black pepper
1 pinch
Nutmeg
2 tbsp
Butter, unsalted
2 cups
Gruyere, grated
1 1/2 cups
Heavy cream