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  • 8 medium russet potatoes peeled and sliced thin
  • 1 1/2 cup finely grated Gruye?re or comte? cheese
  • 1 cup finely grated Parmigiano-Reggiano
  • 2 cups heavy cream
  • 2 medium cloves garlic chopped
  • 1 sprig thyme leaves removed from stem
  • 2 tbs olive oil
  • salt and pepper


  • Preheat oven to 400°
  • Combine cheese in a large bowl and set aside 1/3 of mixture. Add cream, garlic and season generously with salt and pepper. Add potato slices and mix thoroughly using your hands, or carefully with a spatula until all slices are well coated.
  • Using olive oil, grease a 7x11’’ or similarly sized circular pie dish. Working in small batches, transfer potato slices to baking dish, standing straight up and down. Working from the outside in, arrange potato slices carefully until all are incorporated. Pour remaining cream and cheese mixture over until dish is half filled. If there is extra, discard.
  • Cover dish tightly with foil and bake for 30 minutes. Remove foil and bake additional 30 minutes. Add reserved cheese and finish baking for 30 minutes more or until golden brown and crispy on top.
  • Remove from oven and let rest 10 minutes before serving.