0 Preheat your oven to 425 degrees
1 Generously butter the interior of a 3 quart baking dish and set aside for now
2 Combine 3 cups of heavy cream with 2 cloves of minced garlic, 1/2 teaspoons of nutmeg and 2 sprigs of fresh thyme in a saucepan and place over medium heat
3 Bring the cream just to a simmer and turn the heat off
4 Very thinly slice 3 pounds of potatoes and shred 8 ounces of gruyère
5 Add a ladle of the cream into your baking dish and shingle a layer of potatoes
6 Lightly salt and pepper the potatoes, add a ladle of cream and top with a thin layer of shredded Gruyère
7 Repeat until all of the ingredients are assembled
8 Cover the baking dish with foil and bake in a 425 degree oven for 40 minutes then reduce the ovens temperature to 350 degrees and bake for another 30 minutes
9 Remove the foil and bake for another 30 minutes or until the potatoes are tender and the top layer is golden brown
10 Allow the potatoes to cool for 10-15 minutes before slicing
11 Garnish with fresh thyme and additional shredded Gruyère
