Creamy Garlic Cauliflower and Potato Gratin

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

2.In a large saucepan over medium heat, combine the heavy cream, milk, minced garlic, thyme, salt, pepper, and nutmeg. Bring to a gentle simmer, then remove from heat.

3.Layer half of the sliced potatoes and cauliflower florets into the prepared baking dish, then sprinkle with half of the Gruyère cheese.

4.Add the remaining potatoes and cauliflower in an even layer. Pour the warm garlic cream mixture over the vegetables until they are mostly submerged.

5.Cover the dish tightly with aluminum foil and bake for 35 minutes.

6.Remove the foil, sprinkle the remaining Gruyère and the Parmesan cheese over the top, and dot with the remaining butter.

7.Bake uncovered for another 20 to 25 minutes until the vegetables are tender when pierced with a knife and the cheese crust is bubbling and golden brown.

8.Let the gratin rest for 10 minutes before serving to allow the sauce to thicken.