Rosemary Gruyere Potato Dauphinoise

1.Preheat your oven to 190°C (375°F) and grease a 9x13 inch baking dish with 1 tablespoon of butter.

2.Place the sliced potatoes in a large pot of salted cold water, bring to a boil, and simmer for 5 minutes until just slightly softened (parboiled); drain carefully and set aside.

3.In a medium saucepan, combine the heavy cream, milk, smashed garlic, and rosemary sprigs; heat over medium until simmering, then remove from heat and let steep for 10 minutes.

4.Strain the cream mixture to remove the garlic and rosemary, then stir in the salt, black pepper, and nutmeg.

5.Arrange half of the parboiled potatoes in an even layer in the prepared baking dish, then sprinkle with half of the shredded Gruyere.

6.Layer the remaining potatoes on top and pour the infused cream mixture evenly over the dish.

7.Top with the remaining Gruyere and the shredded Gouda, then dot the surface with the remaining tablespoon of butter.

8.Bake for 40 to 45 minutes until the potatoes are tender when pierced with a knife and the cheese topping is golden brown and bubbling.

9.Allow the gratin to rest for 10 minutes before serving to let the sauce thicken.