Scalloped Potatoes with Three Cheese Gratin

Ingredients

• 1 kg Yukon Gold potatoes, thinly sliced
• 300 ml heavy cream
• 200 ml whole milk
• 3 garlic cloves, minced
• 1 tbsp butter
• 150 g Gruyère cheese, grated
• 150 g sharp cheddar cheese, grated
• 100 g mozzarella cheese, shredded
• 50 g Parmesan cheese, grated
• 1 tsp fresh thyme
• ½ tsp nutmeg
• Salt and black pepper to taste
• Fresh parsley, chopped

Instructions

1. Preheat the oven to 190°C (375°F).
2. Butter a large baking dish.
3. In a saucepan, heat the cream, milk, garlic, thyme, nutmeg, salt, and pepper until hot (do not boil).
4. Layer half of the potato slices in the baking dish.
5. Sprinkle with half of the Gruyère, cheddar, and mozzarella.
6. Repeat with the remaining potatoes and cheeses.
7. Pour the hot cream mixture evenly over the potatoes.
8. Top with Parmesan cheese.
9. Cover with foil and bake for 50 minutes.
10. Remove the foil and bake for another 20–25 minutes, until the potatoes are tender and the top is deep golden brown.
11. Let rest for 10 minutes, garnish with parsley, and serve.