Potato Gratin Gruyere

• 3/4 cups Plus 2 Tablespoons Heavy Whipping Cream
• 1 clove (large) Garlic, Peeled
• 1-1/4 pound Russet Potatoes, Peeled, Cut Into 1/8-inch-thick Rounds
• 1-1/2 teaspoon Chopped Fresh Thyme
• Salt And Pepper, to taste
• 1/4 cups Whole Milk
• 1/2 cups Coarsely Grated Gruyere Cheese

1. Position rack in center of oven and preheat to 350u0b0F. Generously butter a 9-inch-diameter glass pie dish. Place pie dish on rimmed baking sheet.
2. Combine cream and garlic in a small saucepan and bring to simmer over low heat. Cover and remove from heat.
3. Arrange 1/3 of potato rounds, slightly overlapping, in concentric circles in prepared pie dish; sprinkle with 1/2 teaspoon thyme and season lightly with salt and pepper. Pour 1/4 cup garlic cream over.
4. Repeat layering 2 more times with remaining potato, thyme, salt, pepper, and garlic cream. Pour remaining garlic cream over, then the milk. Sprinkle cheese over.
5. Bake gratin until golden on top and potatoes are very tender, 1 hour to 1 hour 10 minutes. Let potato gratin rest 10 minutes before serving.

cream, garlic, potatoes, thyme, salt, ubc, gruyere cheese

Taken from tastykitchen.com/recipes/sidedishes/potato-gratin-gruyere/ (may not work)