Potatoes Au Gratin (dauphinoise)

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1 ½ cups cream (, full fat (Note 1))

2 garlic cloves (, minced)

30g / 2 tbsp unsalted butter (, melted)

1.25 kg / 2.5 lb starchy potatoes (, Russet, Sebago, Maris Piper (Note 2))

1 tsp salt

¼ tsp pepper

2 ½ cups gruyere cheese ((colby, cheddar, havarti or tasty), freshly grated yourself (Note 3))

2 tsp thyme leaves (, fresh (optional - but highly recommended))

Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 180°C/350°F (both fan and standard ovens).
Slice potatoes: Peel the potatoes and slice them ⅛"/3 mm thick. Or use a slicer!
Layer 1: Spread ⅓ of the potatoes in a baking dish (Note 3), then pour over ⅓ of the Cream Mixture, scatter with ⅓ of the salt, pepper and thyme. Sprinkle with ¾ cups cheese.
Layers 2 & 3: Repeat for the 2nd and third layer, but do not finish with cheese on the top layer (will add later).
Cover & bake: Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 ½ hours. (Note 5)
Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.