Ingredients

4 cups gruyère cheese

1-1/2 cups grated parmesan cheese

1/2 cup (1 stick) Darigold Butter

1/4 cup minced garlic

4 cups Darigold Heavy Cream

1-1/2 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon thyme

6 medium potatoes, thinly sliced

Directions

Combine cheeses in a mixing bowl and set aside.

Melt butter in a large skillet. Add garlic and sauté until garlic is translucent but not browned.

Add cream, salt, pepper, and thyme; simmer for 15 minutes.

Meanwhile, layer half of the potatoes in an oven- proof casserole or a pan greased with butter.

Pour half of hot cream mixture over the potatoes; layer half of cheese mixture on top of potato mixture. Repeat layering process with remaining potatoes, cream and cheese.

Bake at 325°F for 2 hours, or until potatoes are tender and cheese is melted and golden.