This doesn't even need an intro, just look at all that yummy melted cheese!
Recipe from Cook's Country
Serves 8 to 10
4 garlic cloves, 1 clove cut in half lengthwise, remaining cloves minced
1 tbs unsalted butter, softened
1 cup shredded gruyére or swiss cheese
1 cup coarsely grated Parmesan cheese
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
2 teaspoons chopped fresh thyme
1/8 tsp nutmeg
3/4 tsp salt
1/8 tsp pepper
2 1/2 pounds russet potatoes (4 to 5 medium) peeled and sliced as 1/8" thick
4-5 slices of hearty white sandwich bread (Arnold Country or Pepperidge Farm works best), torn into pieces.
Preheat oven to 350 F degress. Adjust oven rack to middle position.
Use cut side of halved garlic to rub sides and bottom of 2-quart shallow baking or gratin dish. Allow garlic in dish to try then coat dish with softened butter. Combine cheeses in a small bowl.
Bring minced garlic, cream, broth, thyme, nutmeg, salt and pepper to boil in large saucepan over medium-high heat. Reduce heat to medium low and simmer until liquid reduced to 2 1/2 cups, about 5 minutes. Remove from heat and gently stir in potatoes.
Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese, add remaining potato mixture, and press with spatula to compact.
Press bread pieces into casserole. Bake 40 minutes.
Sprinkle remaining cheese on top and continue baking until golden and bubbling, 25 to 30 minutes. Remove from oven and let rest 20 minutes before serving.