The recipe comes to us via the Atlanta Constitution on May 19, 2021. Thankfully we snowbirds travel and can delight in Southern cooking!
3 c. heavy cream
2 T. chopped garlic
1 1/2 t. kosher salt
1 1/2 t. pepper
2 lbs. peeled Russet potatoes, sliced 1/8-inch thick, divided
3 c. coarsely grated Gruyere, divided
1 c. finely grated Parmesan, divided
In a medium saucepan, combine cream, garlic, salt and pepper. Bring to a simmer over low heat and cook 10 min. Turn off heat.
Heat oven to 325 degrees. Spray an 9″ square, 4″ high baking dish (or a 9″-by-13″ baking dish) with nonstick cooking spray.
Layer half the sliced potatoes on the bottom of the baking dish. Sprinkle with 1 1/2 c. Gruyere and 1/2 c. Parmesan. Ladle half the cream mixture over the potatoes and cheese. Arrange remaining potatoes in a layer over the cream. Pour remainder of cream over the potatoes. Top with remaining 1 1/2 c. Gruyere and 1/2 c. Parmesan. Cover baking dish with foil and bake 1 hour or until potatoes are tender when pierced with a knife.
Uncover potatoes and keep baking until top begins to turn golden brown, 30 to 40 min. Remove from oven and allow to cool slightly before serving. For the neatest slices, allow to cool almost completely. Serves 8.