- 10–12 Cups thinly sliced potatoes (use a knife or a mandaline)
- 2 Cups Gruyere Cheese (finely grated)
- 1 Cup Parmesan Cheese
- 4 Tbs butter (melted)
- 4 Tbs flour
- 1 quart cream (4 cups)
- 8 oz cream cheese (cut into chunks)
- 4 cloves garlic (minced on microplaner)
- 1/8 tsp nutmeg
- Kosher Salt and Freshly cracked Black Pepper
- Fresh Chives (sliced)
- 2 Tbs butter for baking pan
- Butter a 9X13 baking dish.
- In a heavy pot melt the butter and whisk in the flour. Cook the roux for a few minutes over medium heat to cook off the raw flour taste.
- Add the cream to the pot and whisk the roux into the cream until the sauce is smooth.
- Add the cream cheese chunks and whisk until smooth.
- Season this with garlic, nutmeg, Kosher salt and pepper.
- Lay out a layer of potatoes, sprinkle them lightly with salt and pepper.
- Ladle a thin layer of the sauce over the potatoes and sprinkle with Fontina and parmesan.
- Add another layer of potatoes and repeat this process over and over until the potatoes are gone, ending with a layer of sauce and parmesan and a sprinkling of fresh chives.
- Bake at 325 degrees for 1 hour or until the potatoes are tender and the top is golden brown.