Instructions

1. Preheat oven to 375* and butter a large 9"x 9" baking dish, set aside.
2. In a large skillet over medium heat, melt butter. Add garlic and cook about 1 minute.
3. Add flour and saute for about 3 minutes, stirring constantly.
4. Slowly add milk and heavy cream while constantly stirring. Bring to a light simmer and the sauce coats back of spoon..
5. Add thyme, dry mustard, nutmeg and reduce heat to low. Let simmer 10 minutes. Remove from heat.
6. While sauce is simmering, drain potato slices and dry gently on paper towels.
7. Stir in fontina and half Gruyère, stir until melted.
8. Layer a third of potatoes, slightly overlapping, in prepared dish. Pour a third of cream mixture over potatoes. Repeat with remaining potatoes and cream to make two more layers.
9. Cover pan tightly with foil, bake for 45 minutes.
10. After 45 minutes uncover, sprinkle with Parmesan and remaining 1/2 cup Gruyère, continue baking until potatoes are tender and top is golden, 15 to 20 minutes.
11. Allow to cool for 10 to 15 minutes before serving.
12. *If using garnish, sprinkle over top.
13. .

• Servings : 8-10 servings
• Course : Appetizer, Entree
• Recipe Type : CheeseChristmasDinnerThanksgiving