3 garlic cloves, minced
1 1/2 teaspoons freshly chopped thyme
1/4 teaspoon freshly grated nutmeg
Sea salt  and freshly cracked pepper
4 medium russet potatoes
1 cup gruyere or Swiss cheese, grated
1/2 cup parmigiano reggiano, grated
1 cup heavy cream
1 cup chicken broth
Preheat the oven to 380 degrees.
In a small bowl, combine the garlic, thyme, nutmeg, salt, and pepper.
Peel the potatoes. Using a mandolin , slice the potatoes to 1/4″ thickness.
Butter a baking dish and build the bottom layer of potatoes, overlapping them. Sprinkle with 2/3 of the garlic-thyme mix. Sprinkle with half of the cheeses. Build the second layer of potatoes. Sprinkle with the remaining garlic-thyme mix. Pour in the heavy cream and chicken broth around the sides to not wash away the garlic-thyme mix on top. The potatoes should be about two-thirds covered with liquid. Bake the potatoes for 30 minutes, monitoring to make sure it doesn’t brown too much. Reduce the heat to 350 degrees, sprinkle the remaining cheeses over the top of the potatoes, and cook for 15-20 minutes, until cheese is browned on top and the potatoes are cooked through. Let stand for 5 minutes and serve.