Step 1

Preheat oven to 375 degrees then spray a 9x13” baking dish with nonstick spray and set aside.

Step 2

Add whole milk, heavy cream, garlic salt, dried thyme, and pepper to a large pot or Dutch Oven then stir to combine.

Step 3

Peel then slice potatoes – as you slice the potatoes, add them to the cream mixture in the pot to prevent browning.

Step 4

Place pot over high heat then bring to a simmer, stirring occasionally. Once simmering, cook for 1 additional minute then remove pot from heat and let mixture cool slightly, 10 minutes.

Step 5

Use a slotted spoon to transfer 1/3 of the potatoes into the prepared baking dish then sprinkle 1/3 of the cheese on top. Add another 1/3 of the potatoes and another 1/3 of cheese.

Step 6

For the last layer, add the remaining potatoes then drizzle the remaining milk mixture from the pot evenly over the potatoes. Sprinkle remaining cheese over the top then cover dish with a piece of nonstick sprayed foil and bake for 40 minutes. Carefully remove foil then bake for another 20-30 minutes or until a knife inserted into the potatoes goes in very easily (you can broil for a minute or two if you want a darker top.) Let cool for 20-30 minutes before serving.