3 Large Russet Potatoes

1 cup heavy cream

1/2 cup milk

1 teaspoon dried thyme (or 1 sprig of fresh thyme)

1/2 teaspoon dried oregano

1/2 teaspoon nutmeg

1/4 teaspoon basil

3 cloves garlic

2 tablespoons butter

2 cups grated sharp cheddar cheese

2 cups grated Monterrey jack cheese

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground pepper

1/4 teaspoon paprika

Heat oven to 375 degrees.

Wash the potatoes. Peel (optional).  Cut using a mandolin. Place in a bowl of water to release some of the starch.

 

Combine cream, milk, thyme, oregano, nutmeg, basil and 1 tablespoon of butter in a nonstick pot and simmer.  Crush garlic and add to sauce, stirring occasionally.  Cook slowly for 20 minutes to let the garlic infuse into the creamy sauce.  Remove from heat.

 

Grease baking dish with 1 tablespoon of butter.  Overlap the potato slices in the bottom of the baking dish.  Over each layer, spread some cheese. 

 

Press the potato slices firmly down.  Ladle the cream sauce over the top.  Add paprika, salt and pepper over top.

 

Place a tray underneath the baking dish (in case it runs over) and bake for 50 minutes.  Allow to cool for at least 10 minutes (it will be hot).