"Big" dinner #2, part 2: Potato Gratin with Gruyère

I was wrong in my last post when I said this big dinner was comprised of all 'new-to-me' recipes--just remembered that I have made this one before, but it's been quite a long time since I did.  Not sure why, either, as it's so tasty!  It's really easy, too :)

Link to original recipe:
http://www.bonappetit.com/recipe/potato-gratin-with-gruy-re

Ingredients:

small amount of butter to coat baking dish
3/4 c. heavy cream
3/4 tsp. bottled minced garlic
1 1/4 lb. russet potatoes, peeled, sliced thin (I used food processor)
1 1/2 tsp. chopped fresh thyme
salt and coarse ground black pepper
1/4 c. whole milk
1/2 c. coarsely grated Gruyère

Instructions:

1. Preheat oven to 350°F.

2. Butter a 9" pie dish (recipe said glass dish, but I used ceramic and it worked fine.  It also indicated to place it on a rimmed baking sheet, which I completely forgot to do and was also not a problem.)

3. Combine garlic and cream in small saucepan and bring to simmer over low heat.  Remove from heat.

4. Arrange 1/3 of the potato slices, slightly overlapping, in circles in bottom of dish.  Sprinkle with salt and pepper and 1/2 tsp. of thyme.

5. Pour 1/4 c. of garlic cream over top of potatoes.

6. Repeat layering two more times.

7. Pour milk over top, then cover with cheese.

8. Bake for 1 hour to 1 hour 10 minutes, until top is golden and potatoes are very tender.  Let gratin rest 10 minutes before serving.  Enjoy!