In a large jug add the garlic, heavy cream and melted unsalted butter and stir to fully combine.
30 g unsalted butter, 355 ml heavy cream, 3 cloves garlic
Give the potatoes a quick wash, dry and then peel.
1 1/2 kg potatoes
Slice the potatoes into slices, I use a mandoline slicer so each one is 4 mm/1/2inch in thickness.
Preheat the oven to 180C/350F/Gas Mark 4.
Very lightly butter a baking dish, I use a 13x9inch baking dish which is just the right size. Add 1/3rd of the sliced potatoes and then spoon 1/3rd of the cream mixture over the potatoes and then sprinkle 1/3rd of the salt/pepper and 1/3rd of the thyme, leaves. Finally add 1/3rd of the grated cheese.
Repeat the process with another layer using the ½ of the remaining potatoes, cream mixture, salt, pepper and thyme.
Once the oven is up to temperature, cover the dish with foil and place in the oven. Bake for 75 minutes or until the potatoes are full cooked through.
When the potatoes are cooked, remove the foil, add the remaining cheese and put back into the oven for a further 10 minutes or until the cheese is bubbling away.
Remove from the oven and leave for 5 minutes to relax and cool a little. It would have been too hot to eat straight from the oven.