1. Prep the Potatoes & Sauce

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Wash, peel, and thinly slice the potatoes (about ⅛-inch thick). A mandoline works great for even slices.
3. In a small saucepan, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
4. Stir in the heavy cream, salt, pepper, and thyme (if using). Heat until warm but do not boil.

2. Assemble the Layers

5. Arrange half of the sliced potatoes in an even layer in the baking dish.
6. Pour half of the warm cream mixture over the potatoes.
7. Sprinkle with half of the cheddar, Parmesan, and Gruyère (if using).
8. Repeat with the remaining potatoes, cream mixture, and cheese.

3. Bake Until Golden & Bubbly

9. Cover the dish with foil and bake for 40 minutes.
10. Remove the foil and bake uncovered for another 20–25 minutes, or until the top is golden brown and bubbly.
11. Let cool for 10 minutes before serving. Garnish with fresh parsley or chives if desired.

Serving & Storage

• Serve warm with steak, roasted chicken, or a fresh salad.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 350°F (175°C) for 15 minutes or in the microwave.