Thyme-scented Scalloped Potatoes

Ingredients

1 1/2 cups heavy cream

1 sprig fresh thyme

Butter

2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

Salt and freshly ground black pepper

1/2 cup grated Parmesan, plus more for broiling

2 1/2 cups Gruyere or Swiss cheese, grated

Preparation

Preheat oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan and Gruyere. Make 2 more layers ending with a last layer of cheese. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and Gruyere and broil until cheese browns, about 5 minutes.