Cheesy potato gratin

Method

• 1
  Preheat the oven to 180C or 160C fan-forced.
• 2
  In a large jug or medium bowl, stir the cream, milk, thyme, and garlic to blend. Season to taste with salt and pepper.
• 3
  In a large oval or 33cm x 22cm x 5cm rectangular baking dish, arrange about one-quarter of the potatoes over the baking dish, overlapping the slices slightly and forming 1 layer. Sprinkle with salt and pepper. Drizzle over one-quarter of the cream mixture then sprinkle with one-quarter of the cheese. Repeat to form four layers in total.
• 4
  Bake uncovered for about 1 hr, or until the potatoes are just tender, the cream mixture bubbles thickly, and the gratin is golden brown on top. Cool slightly and serve.