# What You Need:
→ Potatoes
01 - 3.3 lbs small Yukon Gold or baby potatoes
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
→ Cream Mixture
04 - 1.5 cups heavy cream
05 - 2 cloves garlic, minced
06 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
07 - 0.5 teaspoon fresh rosemary, finely chopped
08 - 0.5 teaspoon ground nutmeg
→ Cheeses
09 - 1 cup Gruyère cheese, grated
10 - 1 cup mozzarella cheese, grated
11 - 0.5 cup Parmesan cheese, grated
→ Garnish
12 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place whole potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, approximately 15 to 18 minutes.
03 - Drain potatoes and allow to cool slightly. Transfer to the prepared baking sheet. Use a potato masher or the bottom of a glass to gently smash each potato to approximately 0.5 inch thick.
04 - Drizzle smashed potatoes with olive oil and season generously with salt and pepper. Roast in the oven for 20 minutes, or until edges are crisp and golden.
05 - In a small saucepan over low heat, combine heavy cream, garlic, thyme, rosemary, and nutmeg. Heat gently until just warmed and fragrant; do not boil.
06 - Arrange half the roasted smashed potatoes in a buttered baking dish. Pour over half of the cream mixture and sprinkle with half the Gruyère, mozzarella, and Parmesan.
07 - Layer the remaining potatoes, then top with the rest of the cream and cheeses.
08 - Bake in the oven at 425°F for 20 to 25 minutes, or until bubbly and golden brown on top.
09 - Let rest for 10 minutes before garnishing with fresh herbs and serving.
