1 cup shredded cheese (gruyere, cheddar or combo of both)
salt and pepper to taste
vegetable oil, for frying
1Preheat oven to 375 F. Using a pastry brush, heavily coat a 9×13 in. baking dish with butter all the way up the sides to the top. Season the butter-lined dish well with salt and pepper.
2Place the cream, milk, thyme, and garlic powder into a small saucepot. Season with salt and pepper heat on stove, whisking to incorporate spices. Do not boil
3Peel potatoes. Once peeled, slice into 1/8 to 1/4-inch rounds, placing into a heatproof bowl. Pour hot cream mixture over sliced potatoes. Gently mix until potatoes are well coated.
4Lifting potatoes from the cream a handful at a time, shingle potatoes in layers in baking dish all the way to the corners. Between layers of potatoes sprinkle cheese, alternating potatoes and cheese until you have used all.
5Pour leftover cream mixture over the potatoes. Using your hands, firmly press gratin to remove any air pockets, allowing cream to come up over potatoes.
6Place baking dish on a baking sheet and place on the middle rack of oven. Bake uncovered for about 60 mins. The gratin is done when the potatoes are soft and the top is golden and caramelized.
7Remove from the oven and let stand at room temperature for 10 minutes. Serve with your favorite protein or salad.