INGREDIENTS
2
medium cloves Garlic
2 1/2
lbs Russet potatoes, organic
1
Salt and freshly ground black pepper, coarse
1 tbsp
Butter
1 cup
Gruyere or comte cheese
2 cups
Half & half or heavy cream
1/2 cup
Parmigiano reggiano
1 tablespoon fresh thyme leaves, roughly chopped or 1 teaspoon dried