Prep: Preheat oven to 350°F. Peel 2 lbs. potatoes and slice them thinly. A food processor with the slicing attachment makes quick work of the slicing, or use a mandoline. Place the potato slices in cold water for about 5 minutes. Give them a couple tosses about in the water to clean and then drain the water.Melt 1 Tbsp. butter in a hot skillet. A 10 inch skillet with 2" sides works best. When butter is melted, remove skillet from heat and add 1 tsp. freshly minced garlic. Stir the garlic around to coat with the butter.
Spread half of the sliced potatoes in the bottom of the skillet. Top with ¾ cup heavy whipping cream, ¾ cup Gruyere cheese, ½ tsp. salt, ¼ tsp. pepper, half of the cubed butter, and 1 tsp. thyme.
The next layer add the remaining potatoes, cream, salt, pepper, butter, and thyme, finishing up with the remaining cheese on top.
Cover with aluminum foil or the pan lid if you have one, and bake for 1 hour. Remove the foil and use a fork to check the potatoes are tender. I like them fork tender but with still a little firmness to them. If you like them a little mushier you might need to bake them a bit longer.Once the potatoes are tender to your liking, remove the foil and continue to bake another 15-20 minutes or until the top has a beautiful golden crust. Allow the dish to rest for 10 minutes. Serve and enjoy!
Use Yukon Gold potatoes for best results. Russet potatoes work as a substitute.
You can use Swiss or Cheddar instead of Gruyere cheese if you prefer.
Use fresh garlic and thyme to get the most flavor out of this dish. If you’re sensitive to garlic, reduce to ½ tsp. or rub the garlic on the inside of the baking dish instead of cooking with it.
Use a large skillet so there's no chance the dish will overflow in your oven.