Preheat oven to 375. Coat a 4-cup baking dish with nonstick spray.
Heat cream, milk and garlic in a small saucepan over medium until it boils; season with salt and pepper.
Arrange a layer of potatoes in prepared dish and season with salt, pepper and 1 tsp. thyme; repeat. Pour half the cream mixture over potatoes and top with 1/2 cup Gruyere and 2 Tbsp Parmesan. Repeat layering potatoes with salt, pepper and 1 tsp. thyme twice more. Top with remaining cheese, then cover with foil.
Bake potatoes 45 minutes; remove foil and bake until cheese is golden brown, 15 minutes more. Let potatoes rest 5 minutes before serving.
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|Serving Size: 1 Serving (441g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 199 (37%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||30 %|
|Saturated Fat 13.3g||66 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 77.1mg||24 %|
|Sodium 349.2mg||12 %|
|Potassium 1615.2mg||43 %|
|Total Carbohydrate 69.5g||20 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 64.5g|
|Protein 19.3g||28 %|
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Calories per serving: 543
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