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Ingredients
  • 8 to 9 medium potatoes (about 1.2kg), thinly sliced
  • 1 head garlic, cut the top off
  • 1 cup (250 ml) heavy cream / double cream
  • ¼ cup (60 ml) whole milk
  • 1 tablespoon unsalted butter, plus more for greasing the baking dish
  • 1 tsp fresh thyme leaves (or ⅓ tsp dried thyme)
  • ¼ tsp nutmeg
  • ½ cup (40g) grated parmesan cheese, divided
  • 2 cups (about 220g) shredded Gruyère or mozzarella cheese
  • Salt and pepper to taste
  • Fresh chives, for garnish
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