Add some decadence to your weeknight meal with this potatoes au gratin recipe, topped off with Gruyere cheese for extra richness.

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1. Preheat the oven to 375°F (190°C).

2. Slice the potatoes into thin rounds, less than 1/4 inch in thickness.

3. Add the milk, cream, and garlic cloves to a large saucepan and heat over medium heat until simmering, stirring frequently.

4. Add the sliced potatoes to the pan and simmer in the garlic-infused mixture for 5 minutes, stirring frequently to prevent sticking.

5. Using a slotted spoon, remove half of the potatoes and layer them evenly in a large, ovenproof baking dish.

6. Remove the rest of the potatoes and set aside.

7. Remove garlic cloves from the cream mixture and pour half of the liquid evenly over the potatoes in the dish.

8. Sprinkle salt, pepper, and half of the grated cheese over the top.

9. Add the remaining potatoes in another layer, then top with remaining cream, salt, pepper, and cheese.

10. Bake for 45 to 50 minutes, or until the top is golden and bubbling.

11. Remove from the oven and let rest for several minutes before serving.

12. Optionally, garnish with fresh chives before serving.

For best results, use a mandoline slicer to get even potato slices.

Do not boil the cream mixture—keep it at a gentle simmer.

Gruyere adds a nutty richness, but you can substitute with Swiss or a mix of Gruyere and Parmesan.

Let the dish rest after baking to help the layers set before serving.