3 lbs. Russet potatoes, peeled and sliced ⅛ inch thick
2 cups heavy cream
¼ cup melted butter
3 garlic cloves, crushed or finely minced
1 cup shredded Swiss or Gruyere cheese
⅓ cup shredded Parmesan cheese
¼ cup or so of fresh thyme leaves, stripped off their stem
Salt and pepper to taste
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.
Mix heavy cream, melted butter, and crushed garlic together.
Spread out ⅓ of the sliced potatoes in the baking dish, pour over ⅓ of the heavy cream mix. Scatter a handful of the cheese over and ⅓ of the thyme leaves. Sprinkle with a layer of salt and pepper.
Repeat layer two more times.
Add extra cheese over top, if desired.
Cover with tin foil and bake for 1 hour. Uncover and bake an additional 30 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top.
Remove from oven and allow to rest for 15 minutes before serving.