1 pound bacon, cooked and roughly chopped
3 pounds yukon gold potatoes (thinly sliced)
4 cloves garlic (minced)
4 tablespoons butter thinly sliced
2 teaspoons salt
2 teaspoons pepper
4 sprigs fresh thyme, divided
2 1/2 cups (10 ounces) Gruyere Cheese shredded, divided
1 1/2 cups (298g) whipping cream
Preheat oven to 375°F.
Cook bacon until crispy. Once cooled, chop into small pieces.
Slice potatoes using a mandolin for uniformity. Be careful to keep the shape of the potato. When using a mandolin, it is best to slice right onto the cutting board. Set aside.
Layer butter at bottom of cast iron pan.
Carefully set the potato slices (trying to keep the shape of potato together) on top of the butter.
Remove thyme leaves from stem. Use half on potatoes, reserve remaining for on top after done cooking.
Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve 1/2 cup of cheese for later), and chopped bacon.
Pour cream over the top of the dish.
Cover with foil and bake for 35 minutes.
Remove dish from oven and remove foil. Add the final 1/2 cup of cheese and return to oven. Bake for an additional 30-40 minutes or until potatoes are tender and top is golden brown.
Remove from oven and add remaining thyme. Serve immediately.