Ingredients

• 2 lbs russet potatoes, peeled
• 2 cups heavy cream
• 1 cup Gruyère cheese, shredded
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 2 tbsp butter, melted
• Salt and black pepper to taste
• A pinch of nutmeg

Kitchen tools needed

• 5-In-1 Mandoline Slicer
• 8x8 inch baking dish
• Small saucepan
• Large mixing bowl
• Cheese grater (or use the mandoline's grating blade)

Kitchen prep

1. Preheat your oven to 400°F (200°C).
2. Using the 5-In-1 Mandoline Slicer, carefully slice the peeled potatoes to a uniform thickness of about 1/8 inch. Make sure to use the safety hand guard to protect your fingers. The potatoes will fall directly into the all-in-one container, making for easy cleanup.
3. In a small saucepan, gently heat the heavy cream, minced garlic, thyme, salt, pepper, and nutmeg until it just begins to simmer. Do not let it boil.
4. Grease your baking dish with the melted butter.

Instructions

1. Arrange a layer of sliced potatoes in the bottom of the prepared baking dish. Sprinkle with a handful of shredded Gruyère cheese.
2. Repeat this process, creating alternating layers of potatoes and cheese until you've used all the ingredients.
3. Pour the warm cream mixture evenly over the potatoes and cheese.
4. Cover the baking dish with foil and bake for 30 minutes.
5. Remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
6. Let the gratin rest for 10 minutes before serving. Enjoy!