Preheat oven to 375°F.
In a saucepan over medium heat, melt butter with olive oil.
Add sliced onion and sauté 5–7 minutes until softened.
Add the granulated garlic and stir 30 seconds.
Pour in heavy cream and milk.
Add in your required spices: French thyme, rosemary, bay leaves, mustard powder, freshly grated nutmeg
Season with 1 tsp salt + ½ tsp black pepper.
Heat until steaming, then let gently simmer on low for 3–4 minutes to infuse (don’t boil).
Remove bay leaves before assembling.
Grease a 9×13 baking dish.
Layer half the potatoes.
Pour half the warm spiced cream over the potatoes. Sprinkle half the cheeses.
Add remaining potatoes, cream, and the rest of the cheese.
Cover with foil and bake 40 minutes.
Uncover and bake 20 minutes, until bubbly and golden.
Let rest 10 minutes before serving so the layers set. Enjoy!
Comments