Potatoes au Gratin

1 ½ cup heavy cream at room temperature

2 garlic cloves, minced

2 tbsp unsalted butter, melted

2 ½ lbs starchy potatoes (eg. Russet, Sebago, Maris Piper, etc.)

1 tsp salt

¼ tsp pepper

2 ½ cups freshly grated gruyere cheese (or any other melty cheese, eg. colby, cheddar, havarti, etc.)

2 tsp fresh thyme leaves 

1. Mix butter, cream, and garlic in a small bowl or jug until combined.

2. Peel the potatoes and slice them 1/8" thick, or use a slicer!

3. Spread one third of the potatoes in a 9x13 baking dish, then pour over one third of the cream mixture and scatter with one third each of the salt, pepper and thyme. Sprinkle with ¾ cups cheese.

4. Repeat for the 2nd and 3rd layer, but do not finish with cheese on the top of the 3rd layer.

5. Cover top with  foil, and bake for 1 hour and 15 minutes or until the potatoes in the middle are soft (use a knife to test softness). It might take 1 ½ hours.

6. Once the potatoes are soft, remove foil and top with remaining  cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Let stand for 5 minutes before serving.

7. Serve.