Preparation

• Preheat the oven to 325 F.
• In a small saucepan add the cream, salt, and garlic. Bring to a simmer on low heat and cook for 5 minutes. This will allow the garlic flavor to infuse the cream. Remove from the heat and set aside.
• Thinly slice the potatoes to ⅛ inch thickness using a mandoline slicer.
• In a 12 inch cast iron pan, add the butter and shallots and fry on low heat for 5 minutes until the shallots have caramelized.
• Arrange the sliced potatoes in a spiral pattern on top of the cooked shallots. Pour the cream mixture over top of the potatoes.
• Cover the cast iron pan tightly with a piece of tin foil. Place the cast iron pan into the oven and bake for 1 hr and 15 minutes.
• Remove the pan from the oven and turn the oven temperature to broil.
• Cover the potatoes with the grated Gruyere and Parmesan cheeses. Sprinkle with the thyme. Place the cast iron pan into the oven and broil for 5 minutes until the cheese is crispy and bubbling.
• Remove from the oven and serve warm.
• It can be stored in the fridge and reheated the next day.