It’s always the first item to vanish at every dinner I host.

3 pounds of russet potatoes, peeled and sliced into 1/4 inch thick rounds
1 cup of heavy cream
1 cup of whole milk
3 tablespoons of unsalted butter
3 cloves of garlic, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of dried thyme
1 cup of shredded cheddar cheese
1/4 cup of chopped fresh parsley for garnish