Gruyere adds a nutty taste to this casserole, but Swiss can be used as a substitute if you desire.
Ingredients
1 cup shredded Gruyere cheese
1 cup coarsely grated Parmesan-Reggiano cheese
1½ cups heavy cream
1½ cups low-sodium chicken stock
4 garlic cloves, peeled and minced
1 tablespoon unsalted butter
2 teaspoons chopped fresh thyme
¾ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon black pepper
4 medium russet potatoes, peeled and sliced ½ inch thick, then cut in wedges
5 slices sandwich bread (crusts removed), torn into pieces
Instructions
Preheat the oven to 350 degrees. Generously grease a 2-quart shallow baking dish and set aside.
In a medium bowl, stir together the Gruyere and Parmesan-Reggiano. Set aside.
In a Dutch oven over medium-high heat, combine the cream, stock, garlic, butter, thyme, salt, nutmeg and pepper. Bring to a boil, then reduce the heat to medium and simmer 6 minutes. Remove from the heat and carefully stir in the potatoes.
Transfer half of the potato mixture into the prepared dish and sprinkle with half of the cheese mixture. Add the remaining potatoes and press firmly with a rubber spatula.
You can proceed to baking, or at this point, you can cover and refrigerate up to 24 hours. When ready to bake, allow to come to room temperature for 30 minutes.
Press the bread pieces firmly on top. Bake 40 minutes, then remove from the oven and sprinkle with the remaining cheese mixture. Bake another 25 minutes until golden-brown and bubbly. Allow to rest 15 minutes before serving warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/parmesan-reggiano/