Ingredients

2 pounds starchy potatoes (Sebago, Russet, Maris Piper, or King Edward)
1 cup heavy cream
1/2 cup whole milk
1 cup grated Gruyere cheese
2 tablespoons butter
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
Salt and pepper, to taste

Directions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the heavy cream, milk, thyme, salt, and pepper, and bring to a gentle simmer. Remove from heat.

Using a mandolin or a sharp knife, slice the potatoes into 1/8-inch thick rounds. Arrange half of the potato slices in an even layer in the prepared baking dish.

Sprinkle half of the grated Gruyere cheese over the potatoes. Pour half of the cream sauce evenly over the cheese and potatoes.

Arrange the remaining potato slices on top, followed by the remaining cheese and cream sauce.

Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden and bubbly.

Allow the Potatoes au Gratin to cool for 10 minutes before serving. Garnish with additional thyme or parsley, if desired.