Company-Worthy Creamy Potato Gratin (Golden & Bubbly)

• 3 pounds (1.4 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3 tablespoons unsalted butter, plus more for the dish
• 3 cloves garlic, minced (or 1 1/2 teaspoons garlic powder)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups (150 g) grated Gruyère or Swiss cheese, divided
• 1/2 cup (50 g) grated Parmesan, divided
• 2 tablespoons chopped fresh parsley or chives, for finishing

Potato choice: Yukon Gold holds shape yet turns silky. Russets work too, but rinse and pat dry after slicing to reduce excess starchiness.

1. Prep and preheat: Heat oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish.
2. Heat the cream: In a saucepan, combine cream, milk, butter, garlic, 1 teaspoon salt, pepper, and nutmeg. Heat until steaming and butter melts; do not boil.
3. Layer: Arrange one third of potatoes in the dish, overlapping slightly. Sprinkle with one third of Gruyère and a tablespoon of Parmesan plus a pinch of the remaining 1/2 teaspoon salt. Repeat two more times.
4. Pour and press: Pour hot cream mixture evenly over layers. Press gently to submerge all slices and remove air pockets.
5. Bake covered: Cover tightly with foil and bake 40 minutes until potatoes are nearly tender.
6. Brown the top: Remove foil, add remaining cheeses, and bake 20–30 minutes more until deep golden and bubbling at the edges.
7. Rest and serve: Let stand 10–15 minutes to set. Finish with herbs and slice into squares.

Troubleshooting & Consistency Tips

• Watery gratin: Ensure the cream mixture is hot when poured; cold liquid prolongs cooking and can weep. Bake until the edges bubble vigorously.
• Top browning too fast: Tent loosely with foil during the last 10 minutes or move to a lower rack.
• Potatoes still firm: Slice thinner (3 mm) and keep covered longer before the final browning stage.
• Greasy pool on top: Avoid boiling the cream and measure cheese accurately; too much fat can separate.
• No mandoline: A sharp knife works; keep slices as uniform as possible for even cooking.
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