Gratin Dauphinois Recipe (Creamy Potato and Cheese Casserole)

0 Preheat the oven to 325 degrees F.
1 Combine the cream, salt, black pepper, garlic (peel the cloves and smash them gently with the palm of your hand) and thyme in a small saucepan. Place it over medium heat and heat, stirring constantly, until the cream starts to simmer, 4 to 6 minutes. As soon as the cream is simmering, remove it from the heat and continue stirring until it cools slightly. Let the cream sit while you prepare the rest of the dish (this will infuse the cream with flavor).
2 Heat a large oven-safe skillet over medium heat (I use a 12-inch cast iron for this recipe). Add the butter. When the butter melts, add the shallots and saute just until the shallots are tender, 2 to 3 minutes. 
3 Remove the skillet from the heat. 
4 Add the potatoes to the skillet, fanning them out so they overlap slightly . 
5 Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour the cream over the potatoes.
6 Cover the skillet tightly with foil and bake until the potatoes are tender, 75 to 85 minutes.
7 Remove the skillet from the oven (be careful - the handle will be very hot). Remove the foil. 
11 Turn on the oven's broiler. 
8 Sprinkle the cheese over the potatoes.
9 Return the skillet to the oven and broil until the top is golden brown, 5 to 6 minutes. (Keep a close eye on it to prevent burning.)
10 Top with a few fresh thyme leaves if you'd like. Serve immediately.