# What You'll Need:
→ Infused Cream
01 - 2 cups heavy cream
02 - 1 piece dried kombu, 4 inches (10 cm)
→ Potatoes
03 - 2 pounds Yukon Gold potatoes, peeled and thinly sliced
→ Other
04 - 2 cloves garlic, halved
05 - 2 tablespoons unsalted butter, softened
06 - 1 teaspoon fine sea salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 1 cup grated Gruyère cheese
09 - 1/2 cup grated Parmesan cheese
# Steps to Follow:
01 - Combine kombu and heavy cream in a small saucepan. Warm over low heat until just below simmering, then remove from heat and steep for 15 minutes. Discard kombu.
02 - Rub inside of a 2-quart gratin dish with garlic halves and generously butter the dish.
03 - Set oven temperature to 350°F (175°C).
04 - Place half of the sliced potatoes in the dish, overlapping slightly. Season with half the salt and pepper, then sprinkle half the Gruyère cheese over the top.
05 - Arrange the remaining potatoes over the first layer. Season with the remaining salt and pepper, then top evenly with remaining Gruyère and all Parmesan cheese.
06 - Pour the kombu-infused cream evenly across the potatoes, then dot the surface with the remaining butter.
07 - Cover loosely with foil and bake for 45 minutes.
08 - Remove foil and continue baking for 15 minutes until golden, bubbling, and potatoes are tender.
09 - Allow gratin to rest for 10 minutes before serving to set properly.
