THYME AND YUKON GOLD POTATO GRATIN

Serves: 10 to 12 Start to finish: 1 hour 30 minutes 2 ½ cups (625 mL) heavy whipping cream 2 tbsp (30 mL) unsalted butter 1 tsp (5 mL) minced garlic 3 lb. (1.4 kg) medium Yukon gold potatoes 1 ½ cups (375 mL) shredded Gruyère cheese 2 tbsp (30 mL) minced fresh thyme 1 tsp (5 mL) coarse or kosher salt ½ tsp (2.5 mL) freshly ground black pepper

1. Preheat the oven to 400 F (205 C). Butter a 9-by-13-inch (22.5-by-33-cm) baking dish.

2. Combine the cream, butter and garlic in a medium saucepan and bring to barely a simmer over medium-high heat. Remove from the heat.

3. While the mixture is heating, peel the potatoes and slice them very thinly.

4. Combine the cheese, thyme, salt and pepper in a small bowl. Spread out half the potatoes in the prepared baking dish. Sprinkle with half the cheese mixture.

5. Repeat with the remaining potatoes and then the remaining cheese mixture.

6. Pour the cream mixture over the potatoes and press down on the potatoes to make sure they are mostly submerged in the liquid.

7. Bake on a lower rack in the oven for about 60 to 65 minutes, until the top is golden brown, and the potatoes have absorbed most of the cream and are very tender; a knife should slide through easily.

8. Let stand for 10 to 15 minutes before serving.