Food and Recipes Recipes Potatoes Patio Be the first to rate & review! Give your potato casserole a fancy makeover. A mixture of Gruyère and Parmesan cheese makes this luxurious baked potato casserole all the more delicious. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on October 17, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell Hands On Time: 25 mins Total Time: 1 hrs 40 mins Yield: 10 to 12 servings Ingredients 2 cups heavy cream 1 3/4 teaspoons table salt 1 garlic clove, pressed 3/4 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 3 pounds russet potatoes, peeled and thinly sliced 2 cups freshly grated Gruyère cheese 2 tablespoons freshly grated Parmesan cheese Directions Preheat oven to 350°. Stir together first 5 ingredients in a medium bowl. Let stand 5 minutes. Arrange a single layer of potatoes in a buttered 13- x 9-inch baking dish. Pour 1/4 cup cream mixture over potatoes; sprinkle with 1/4 cup Gruyère cheese. Repeat layers 7 more times. Top with Parmesan cheese. Bake, covered with aluminum foil, at 350° for 45 minutes. Uncover and bake 15 to 20 more minutes or until golden brown and potatoes are tender. Cool on a wire rack 10 minutes. Rate it Print