Ingredients
Equipment
Method
- Combine the melted butter, cream, and minced garlic in a jug. Mix until they are combined.
- Preheat your oven to 180°C/350°F.
- Peel the potatoes and slice them 1/8 inch or 3 mm thick. You may use a slicer for this step.
- Create Layer 1: Spread one-third of the potatoes in your baking dish. Pour one-third of the cream mixture over them. Scatter with one-third of the salt, pepper, and thyme. Sprinkle with 3/4 cup of the grated cheese.
- Create Layers 2 & 3: Repeat the layering process for the second and third layers, but skip sprinkling cheese on the very top layer for now.
- Cover the dish with a lid or foil. Bake for 1 hour 15 minutes, or until the potatoes in the center are soft when tested with a knife. This may take up to 1 hour 30 minutes.
- Remove the foil and top the potatoes with the remaining cheese. Bake for an additional 10 to 15 minutes, until the cheese is golden and bubbly. Let the dish stand for 5 minutes before you serve it.
- If you are making this ahead, cool the dish covered with foil. Before reheating, pour over any reserved cream mixture, top with cheese, cover with plastic wrap, and refrigerate. Remove from the fridge 1 hour before baking. Reheat covered in the oven at 180°C/350°F for 20 to 30 minutes until hot, then remove the foil and bake until the cheese is golden.
Nutrition
Notes
Gruyère cheese gives the best flavor and browning. If Gruyère is too expensive, use your favorite melting cheese like Colby, Cheddar, or Havarti. Always grate your own cheese because pre-shredded cheese contains anti-caking agents that affect melting.