Classic Rich and Silky Potato Gratin (Scalloped Potatoes)

seriouseats.com

Alissa Ponder

1 cup ( 240 ml) heavy cream

2 cups ( 480 ml) whole milk

2 medium cloves garlic ( 8 g), smashed

2 small shallots (110g total), quartered

⅛ teaspoon freshly grated nutmeg

6 sprigs fresh thyme

2 teaspoons ( 6 g) whole black peppercorns

1 ½ teaspoons ( 7 g) Diamond Crystal kosher salt

3 l arge russet potatoes (about 30 ounces; 800g)

2 ounces ( 60 g) grated Parmigiano-Reggiano cheese

4 ounces ( 120 g) grated Gruyère cheese

1 tablespoon ( 15 g) unsalted butter, softened

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