Thin slices of Yukon Gold potato build into silky, overlapping layers here, each one bathed in a warm, garlic-infused cream mixture and tucked with nutty Gruyère and a scatter of fresh thyme. The top gets finished with a dusting of Parmesan, so it bakes up deeply golden and bubbling while the inside stays lush and tender all the way through. Baking it low and slow under foil first, then finishing uncovered, is what gives this gratin its signature texture — potatoes that hold their shape but practically melt against the fork. A short rest before serving lets everything settle into neat, clean-cut layers instead of a puddle on the plate. It's a rich, cozy side that fits beautifully into a gluten free spread, whether you're serving it alongside a holiday roast or just want something indulgent on a weeknight table.
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Heat the oven to 350°F (175°C). Rub the inside of a 9×13-inch baking dish thoroughly with the softened butter, then rub the cut sides of the garlic halves all over the buttered surface. Discard the garlic.
Combine the heavy cream, milk, salt, pepper, and nutmeg in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture just begins to steam and small bubbles appear at the edges, about 4–5 minutes. Do not boil. Remove from heat.
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