Ingredients
Scale
- 4 pounds Yukon Gold Potatoes cut into ¼ inch thick slices
- 4 cups Heavy Cream
- 1 teaspoon Ground Nutmeg
- 6 to 8 Garlic Cloves minced or cut super thin
- 4 ounces of Cheddar Cheese grated
- 4 ounces of Gruyere grated
- 2 ounces of Mozzarella grated
- Salt and Pepper to taste
Directions
- Preheat Oven to 375ºF / 190ºC
- Slice the potatoes and immediately put them in a pot with 4 cups of cream with the nutmeg, garlic and salt and pepper. Cook the potatoes until 90% cooked. Be sure they do not break up too much.
- Remove the part-cooked potatoes into a large plate or another lasagna pan to stop the cooking process.
- Add the cheeses to the cream mixture, reserving ½ of the mozzarella for the top. Mix well until all the cheese has melted. Add salt and pepper to taste.
- Rub the lasagna pan’s bottom with butter and arrange your first layer of the potatoes, top with some cream mixture, top with more potatoes and continue until you have used all your potatoes.
- Top the dish with the remaining mozzarella. Place the lasagna pan into a cookie sheet (in case your dish overflow) and place in a preheated oven until golden brown.