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Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
In a medium saucepan over medium heat, melt the butter and add the chopped onion. Cook until translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute.
Pour the heavy cream and whole milk into the saucepan with the onions and garlic. Stir to combine.
Add salt, pepper, and thyme. Bring the mixture to a gentle simmer and remove from heat.
Gradually stir in 1 ½ cups of the shredded Gruyère (or cheddar) until melted and smooth.
Arrange half of the sliced potatoes in an overlapping layer in the prepared baking dish.
Pour half of the cream sauce over the potatoes.
Layer the remaining potato slices on top and pour the rest of the sauce over them.
Sprinkle the remaining ½ cup of Gruyère and the Parmesan cheese on top.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbly.
Let the dish rest for 10 minutes before serving to allow the sauce to set.
Sprinkle with fresh thyme leaves or chopped parsley for a festive touch.