480 ml (2 cups) double (heavy) cream

480 ml (2 cups) full-fat milk

3 garlic cloves, peeled and lightly crushed

1.25 kg (2.75 lbs) King Edward or Maris Piper potatoes, medium-sized

½ tsp salt

½ tsp black pepper

Pinch nutmeg

¼ tsp white pepper

150 g (1 1/2 cups) grated Gruyere cheese

2 tbsp freshly chopped parsley

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Preheat oven to 190°C/375°F (fan) and lightly grease a large, shallow ovenproof dish.
Place cream, milk, and garlic into a saucepan, bring to a boil, then reduce the heat.
Peel and thinly slice the potatoes to about 2mm using a mandolin or processor.
Add potatoes to the cream mixture, stir to coat, and simmer gently for 6–7 minutes until just tender, stirring occasionally.
Mix salt, black pepper, nutmeg, and white pepper in a small dish.
Remove half the potatoes to the baking dish, separating any that stick together, and discard the garlic.
Sprinkle over half of the seasoning and one-third of the Gruyere cheese.
Layer with remaining potatoes, pour over enough sauce to coat, then top with the rest of the seasoning and Gruyere.
Bake for 40–45 minutes until golden and bubbling.
Top with freshly chopped parsley before serving.

Use starchy potatoes like King Edward, Maris Piper, or Russets for best texture.

For a different flavor, substitute Gruyere with Comté or mature cheddar.

Add caramelized onions or cooked bacon lardons between layers for variation.

Prepare ahead by baking partially, then refrigerating and finishing later.

Store leftovers covered in the fridge for up to 3 days; reheat covered with foil at 190°C/375°F.

Freezing is not recommended as the cream sauce may split.

Ensure the cheese is made with vegetarian rennet for a vegetarian version.