Smash garlic
Add thyme, rosemary, heavy cream to a pot
Bring cream to a boil
Add butter and salt
Infuse for 20-30 minutes
Strain the infused cream
Thinly slice potatoes using a mandoline
Butter a baking dish
Layer the sliced potatoes in the dish
Pour the infused cream over the potatoes
Dot with butter and thyme leaves
Bake at 350°F for 1 hour
Increase heat to 380°F and bake for 10-15 more minutes
Let sit for 15 minutes before serving
