1. 1

   Step 1

   Preheat the oven to 180°C.

2. 2

   Step 2

   In a jug, combine 30 g melted butter, 360 ml cream, and 2 minced garlic cloves.

3. 3

   Step 3

   Peel the 1.25 kg potatoes and slice them into thin rounds of approximately 3 mm thickness.

4. 4

   Step 4

   Spread one-third of the potato slices evenly in a baking dish.

5. 5

   Step 5

   Pour one-third of the cream mixture over the first layer of potatoes.

6. 6

   Step 6

   Season with one-third of the 1 tsp salt, 1/4 tsp pepper, and 2 tsp thyme leaves.

7. 7

   Step 7

   Sprinkle with a portion of the 250 g Gruyère cheese.

8. 8

   Step 8

   Repeat the layering process twice more with the remaining potatoes, cream, and seasonings, but omit the cheese on the final top layer.

9. 9

   Step 9

   Cover the baking dish with a lid or aluminum foil.

10. 10

    Step 10

    Bake for 75 minutes until the potatoes are tender when tested with a knife.

    Timer 75 min
11. 11

    Step 11

    Remove the cover, top with the remaining Gruyère cheese, and bake for another 15 minutes until golden and bubbly.

    Timer 15 min
12. 12

    Step 12

    Let the dish stand for 5 minutes before serving.

    Timer 5 min

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