INGREDIENTS
3 large potatoes
40g (2 1/2 tbsp) of butter
2 garlic cloves, minced
130ml (3/4 cup) of full-fat cream
a few thyme sprigs
salt and pepper to taste
12 slices of gruyere
150 g (1 cup) of shredded cheese

METHOD
1. Peel and slice potatoes thinly.
2. In a medium pot heat together some cream with butter, thyme leaves, salt, and pepper.
3. Pour some creamy sauce on the bottom of a 12-piece muffin tin. Add a stack of potato slices, a slice of cheese, and another potato slice to cover everything.
4. Pour leftover sauce on top, cover with foil, and bake for 40 minutes.
5. Remove the foil, add more shredded cheese, and bake for 10 minutes or until golden and melted.