This is a classic recipe where the pungent Gruyere acts as a protective layer, preventing the potatoes from drying out. To serve 4, you'll need:
- 1 lb Yukon gold all all-purpose potatoes
- 1 1/2 cups heavy cream
- 2 oz Gruyere
- 1 tsp fresh thyme leaves (I used 1/2 tsp dried thyme)
- 1 tsp salt
- pepper to taste
Preheat the oven to 350F. Peel the potatoes and slice paper-thin. Put the potatoes in a 3-quart pot with the heavy cream, salt and pepper. Stir well and bring to a boil. Reduce the heat and simmer until the potatoes begin to soften, about 10 minutes. Meanwhile, shred the cheese on the large holes of a box grater.
Transfer the potatoes and cream to a shallow ovenproof baking dish (the cream will not cover the potatoes). Press down with a spatula; sprinkle with 1/2 tsp of the thyme and cover with the cheese. Sprinkle with the remaining thyme.
Bake 40 minutes, until golden brown.