4garlic cloves,one clove cut in half lengthwise, remaining cloves minced
1cupshredded Gruyere cheese
1cupcoarsely grated Parmesan cheese
1 1/2cupsheavy cream
1 1/2cupschicken broth
2teaspoonschopped fresh thyme
2 1/2poundsrusset potatoes,peeled and sliced 1/8-inch thick
5sliceshearty white sandwich bread,crusts removed and torn into pieces
Preheat oven to 350 degrees.
Rub cut side of halved garlic on the bottom and sides of a shallow 2-quart baking dish. Let dry 2 minutes and then rub softened butter all over dish to coat well.
In a large saucepan, bring cream, broth, thyme, nutmeg, salt, and pepper, plus the minced garlic to a boil over medium-high heat. Reduce heat to medium-low and simmer until reduced to 2 1/2 cups, about 5 minutes.
Remove from heat and stir in potatoes.
Spoon half of potato mixture into prepared dish. Sprinkle with half of both cheeses.
Add remaining potato mixture on top of cheese.
Arrange bread pieces on top of potatoes and press down on them with a spatula so that they soak up some liquid.
Place in oven and bake uncovered for 40 minutes.
Sprinkle remaining cheese on top and bake another 25 to 30 minutes.
Let rest 20 minutes before serving.
It is easiest to use a mandoline to cut the potatoes thinly and uniformly.