A luxurious French‑style potato bake made with thinly sliced starchy potatoes, rich full‑fat cream, butter, garlic, fresh thyme and generous Gruyère cheese, baked until golden and bubbly.
Place the butter, cream and minced garlic into a jug and mix until fully combined.
Pre‑heat the oven to 180 °C (350 °F), using either a fan or conventional setting.
Peel the potatoes and slice them into 1/8‑inch (3 mm) rounds; a mandoline or slicer works well.
Spread the first third of the sliced potatoes in a baking dish, pour over one‑third of the cream mixture, sprinkle with a third of the salt, pepper and thyme, and top with three‑quarters of a cup of grated cheese.
Repeat the layering process for the second and third layers, omitting the cheese on the final top layer.
Cover the dish tightly with foil or a lid and bake for about 75 minutes, or until the potatoes in the centre are tender when pierced with a knife.
Remove the covering, sprinkle the remaining cheese over the top and bake uncovered for a further 10‑15 minutes until the cheese is golden and bubbling. Let stand 5 minutes before serving.
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