Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 tablespoon all-purpose flour
• 1.5 cups heavy cream
• 1 cup whole milk
• 1.5 teaspoons kosher salt
• 2 pounds Yukon Gold potatoes , scrubbed and sliced 1/8-inch thick with peel
• 0.5 teaspoons chopped fresh thyme , plus more for garnish
• 0.13 teaspoons ground black pepper
• cooking spray
• 4 ounces Gruyere cheese , shredded

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
3. 3 Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
4. 4 Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
5. 5 Top with remaining 1/2 cup cheese.
6. 6 Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme.

Nutrition per serving