A rich and creamy potato gratin, topped with crispy Parmesan and Gruyere cheese, offering a delicious, savory side dish perfect for any occasion.

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Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.
In a bowl, mix the heavy cream, milk, minced garlic, and salt and pepper to taste.
Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them.
Pour half of the cream mixture over the potatoes.
Sprinkle half of the Parmesan and Gruyere cheese over the cream mixture.
Repeat with the remaining potatoes, cream mixture, and cheeses.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and crispy and the potatoes are tender.
Let the gratin cool for 5 minutes before serving. Garnish with fresh thyme if desired.

For a richer flavor, you can add a bit of grated nutmeg to the cream mixture.
Ensure that the potatoes are thinly sliced for even cooking.
You can prepare the gratin a day ahead and reheat it in the oven before serving.