# What You'll Need:
→ Infused Cream
01 - 2 cups heavy cream
02 - 1 piece dried kombu (4 inches)
→ 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
# Directions:
01 - Combine kombu and heavy cream in a small saucepan and warm gently over low heat until just below simmering. Remove from heat and steep for 15 minutes, then discard kombu.
02 - Rub the interior of a 2-quart gratin dish with the halved garlic cloves, then generously butter the dish.
03 - Set oven temperature to 350°F (175°C).
04 - Arrange half of the potato slices in the gratin dish, overlapping slightly. Season with half of the salt and black pepper, then sprinkle with half of the Gruyère cheese.
05 - Place remaining potato slices on top. Season with remaining salt and pepper. Top with the rest of the Gruyère and all the Parmesan cheese.
06 - Pour the kombu-infused cream evenly over the layered potatoes, then dot the surface with the remaining butter.
07 - Cover loosely with aluminum foil and bake for 45 minutes.
08 - Remove the foil and continue baking for an additional 15 minutes until golden, bubbling, and potatoes are tender.
09 - Allow gratin to rest for 10 minutes before serving.
