Ingredients

• 3 lbs. potatoes, peeled and thinly sliced (about 6-7 cups) (golden or Russet potatoes)
• 4 cups whole milk
• 1/2 cup heavy whipping cream
• 1-2 fresh sprigs of fresh thyme
• 1 tablespoon butter
• salt and freshly ground black pepper to taste
• pinch of ground nutmeg
• 1 to 1 1/2 cups grated Gruyere or white cheddar cheese

Directions

Preheat oven to 375°F. Lightly butter a 2-quart (about an 8x12x2-inch) casserole dish.

In a large saucepan, combine potatoes, milk, cream, thyme, butter salt, pepper and nutmeg. Bring to a boil over medium heat, then immediately reduce heat to low and simmer, uncovered, for about 10 minutes or until potatoes are slightly tender.

Using a slotted spoon or other slotted utensil, transfer half of the potatoes from the saucepan to the prepared casserole dish, evenly spreading around. Evenly sprinkle half of the grated cheese over the top of the potatoes. Using the slotted spoon, transfer the remaining potatoes to the casserole dish, arranging evenly over the first cheese layer. Evenly sprinkle again with remaining cheese over the top of the second layer of potatoes.

Remove sprig(s) of thyme from the milk and cream mixture, then gently pour evenly over the top of the potatoes, being careful not to disrupt top layer of cheese.

Bake in preheated oven for 45 minutes to 1 hour, or until crisp and golden brown on top.