2 pounds baking potatoes; peeled, sliced paper-thin
2 cups heavy cream
2 cloves garlic; split
4 sprigs thyme; leaves
3 tablespoons fresh chives; chopped, plus garnish
1 cup parmigiano-reggiano; grated
sea salt
black pepper; freshly ground

1. Preheat the oven to 375 degrees F. In a large bowl combine all the ingredients, tossing to coat. Season with salt and pepper. Put the potato mixture into a casserole dish, flatten it out with a spatula, and bake for 40 minutes, until the potatoes are tender and the gratin is bubbly. Let stand for 10 minutes before serving. Garnish with fresh chives.