Ingredients

• 2.5 lbs. russet potato4es
• 1 lb. Gruyere cheese
• 3 cloves garlic, minced
• fresh thyme
• 1.5 cups heavy cream

• 3 tbsp melted butter
• 1 tbsp salt
• 1/2 tsp pepper

Method

1. preheat the oven to 350°F
2. using a mandolin, slice the potatoes to a little less than 1/8 inch in thickness
3. grate the cheese (you could use a box grater or an electric grater)
4. spray a casserole dish with pam
5. lay some slices of potato on the bottom of the casserole dish
6. add melted butter, heavy cream, and garlic into a large bowl and mix with a whisk
7. pour about 1/3 of the mixture into the casserole dish, spreading it evenly on top of the potato slices
8. add 1/3 of the cheese on top
9. add 1 tbsp of salt and 1/2 tsp of pepper into the liquid mixture
10. add more potato slices, pour some of the liquid mixture, and add some more cheese, in that order
11. repeat step #10, using up all the potatoes, cheese, and liquid mixture
12. cover the casserole dish up with tin foil and cook at 350°F for at least 75-90 minutes
13. pull out the dish and remove the tin foil, then add a layer of grated cheese on top
14. cook for another 10-20 minutes in the oven or until golden brown
15. let the potatoes rest for about 15 minutes
16. serve a piece of the dish on a plate and top with some thyme before you enjoy!