Ingredients
4 large russet potatoes, peeled and sliced into thin rounds
1 cup heavy cream
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyere cheese
2 cloves garlic, minced
2 tablespoons unsalted butter
1 teaspoon dried thyme
Salt and black pepper to taste
Chopped fresh parsley (for garnish)
Preparation
Preheat the Oven:
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