Scalloped Potatoes

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon thyme sprigs fresh finely chopped
• 2 medium garlic clove minced
• 5 ounces gruyere cheese shredded
• 1 quart half and half 
• 1 tablespoon kosher salt 
• 4 pounds baking potatoes 
• 2 tablespoons butter unsalted plus more for coating the baking dish cut into 8 pieces, ()

Equipment

• oven
• wire rack
• pot
• baking pan
• aluminum foil
• slotted spoon
• dutch oven

Directions

1. Heat the oven to 350°F and arrange a rack in the upper third. Coat a 13-by-9-inch baking dish with butter; set aside.
2. Place the half-and-half, garlic, salt, pepper, and thyme in a large, wide pot or Dutch oven. Peel and cut the potatoes into 1/8-inch-thick slices and add them to the pot. Bring the mixture to a simmer over medium heat, gently folding the potatoes into the sauce occasionally (this helps the potatoes heat evenly), about 20 minutes total.Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange them in an even layer. Evenly sprinkle with half of the cheese.
3. Transfer the remaining potatoes to the dish, arranging them in an even layer.
4. Pour the half-and-half mixture from the pot over the potatoes.
5. Sprinkle with the remaining half of the cheese and scatter the butter pieces on top.
6. Bake uncovered until the potatoes are very tender and the top of the casserole is dark golden brown and bubbling, about 1 hour (cover the dish with foil if the top starts to get too brown).
7. Remove to a wire rack and let sit for 10 minutes before serving.