Potato casserole with crust

Ingredients:

• 1 tbsp butter to grease the pan
• 2 cups heavy cream
• 2 cloves garlic, crushed
• 1 teaspoon fresh thyme leaves, finely chopped
• 1 kg medium potatoes, washed with a brush (about 8 pcs.)
• 1/3 tbsp. grated parmesan
• 1.5 tbsp. grated gruyere (120 gr.)
• Special equipment: baking tray measuring 45x32 cm

Preparation:

1. Preheat oven to 230°C. Lightly grease a 45x32 cm baking pan with butter.
2. Combine the cream, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small saucepan and bring to a gentle simmer over medium heat, then turn off the heat.
3. Slice the potatoes using a mandoline or vegetable peeler (about 0.3 cm thick). Arrange half the potato slices in a single layer, overlapping, on a baking sheet and sprinkle evenly with salt and half the grated Parmesan. Top with the remaining potato slices and sprinkle with salt. Pour the hot cream mixture evenly over the potatoes.
4. Cover the baking sheet with foil and bake until the potatoes are tender when pierced with a knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with Gruyere and the remaining Parmesan. Bake, uncovered, until golden brown on top, rotating the baking sheet halfway through, another 15 to 20 minutes.