Sharp white cheddar potatoes gratin-style

I made this back in February and mmmm was it ever, ever good!  10+, I will absolutely make this again and again.  I created the recipe based on inspiration from others that I found online...another successful creation :)  For the ingredients that do not have measures indicated, it is because I didn't measure and have no true estimation for amounts--and you can adjust these to taste anyway.

Update/addition/alternate: I have also used Wood River's Cheddar Gruyère instead of the white cheddar, and I actually like it even better! It also works if you use Russet potatoes, but the cooking time needs increased by 5-10 min.

Ingredients:

butter for buttering the baking dish
1.5 lbs yukon gold potatoes, sliced (I used food processor to make this quick)
kosher salt, pepper
fresh thyme, chopped
7 oz. sharp white cheddar, shredded (I used Cabot extra sharp, excellent!)
bottled minced garlic
1 c. heavy cream

Instructions:

1. Butter 8" x 8" baking dish (I used glass/Pyrex type). Heat oven to 400°F.  (Note to self: I used convection setting this time, not sure if it made a difference, though).

2. Make a single layer of potatoes in bottom of dish.  Sprinkle with salt, pepper, thyme, a bit of the bottled minced garlic, and then top with a layer of cheese.  Repeat this to obtain 4 total layers.

3. Pour heavy cream atop the layers/all around.  Cover dish with foil.

4. Bake for 45 min.

5. Remove foil and bake for additional 15 min., or until potatoes are fork-tender.

6. Let rest for at least 5 minutes after baking before serving.  Enjoy!