|Butter (for the dish)|
|1 1/2||pounds Yukon Gold or Yellow Finn potatoes (about 2 large), sliced 1/8-inch thick|
|Salt and pepper, to taste|
|1||clove garlic, coarsely chopped|
|1||sprig fresh thyme, leaves chopped|
|3/4||cup shredded gruyere|
|1||cup heavy cream|
|1/4||cup chicken stock|
2. In a heavy skillet, combine the potatoes, salt, and pepper with water to cover. Bring to a boil, lower the heat, and simmer for 3 minutes (they will not be cooked through).
3. Use a slotted spoon to transfer the potatoes to the baking dish, layering them with garlic, thyme, and all but 1/4 cup of the gruyere.
4. Pour the cream and stock onto the potatoes at the sides. Sprinkle the remaining 1/4 cup gruyere on top.
5. Bake the potatoes for 45 minutes or until the cheese is crusty and brown. Let the dish settle for 5 minutes. Emily Schwab