Un grand classique des années 1960-70 | LES POMMES DAUPHINE

Preheat the oven to 350°F (175°C).

Grease a 9x13 inch baking dish with butter.

Peel and thinly slice the potatoes (about 1/8 inch thick).

In a saucepan, combine the heavy cream, whole milk, minced garlic, salt, black pepper, and nutmeg. Heat over medium until just simmering, then remove from heat.

Layer half of the sliced potatoes in the bottom of the prepared baking dish.

Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère cheese.

Repeat with the remaining potatoes, cream mixture, and top with the remaining Gruyère and Parmesan cheese.

Cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

Let it cool for a few minutes before serving.

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