Here’s how to turn a few simple potatoes into a restaurant-level dish.
Separate the white and light green part of a leek and slice it super thin. Then add some butter to a pan along with the leek and cook for a few minutes over medium-high.
Once it begins to melt away, grate in some fresh garlic, and after a quick stir, add 1 cup heavy cream, 1/2 cup milk, a few sprigs of thyme, one bay leaf, and some fresh nutmeg, and bring it up to just below the boiling point.
While that thickens, slice some Yukon Gold potatoes nice and thin. You can do this with a knife or mandoline, whichever you prefer. Then strain the cream to remove all the aromatics.
To assemble, grab an oven-safe pan and add one one evenly spread layer of potatoes, then season very lightly with salt and pepper, a few drizzles of the cream, and some freshly grated Gruyère cheese.
Repeat this same process with as many layers as you want, topping it off at the end with some Parmesan cheese as well.
Cover it up with foil and bake at 375 Fahrenheit for 30 minutes. Then remove the foil and broil on high until bubbly and golden brown.
This is, without question, my absolute favorite way to eat potatoes.
