Creamy Thyme-Infused Potato Gratin (Metric Version)

1Preheat your oven to 190°C (375°F).

2Peel and thinly slice the potatoes (800 grams) and onion (150 grams). Mince the garlic (3 cloves) and set aside.

3In a large skillet over medium heat, melt the butter (30 grams). Add the minced garlic (3 cloves) and sauté for about 1 minute until fragrant.

4Add the sliced onions to the skillet and cook until they are soft and translucent, about 5 minutes.

5Stir in the fresh thyme leaves (15 grams) and cook for an additional minute.

6Pour the heavy cream (240 milliliters) into the skillet, stirring to combine with the onion (150 grams) and garlic (3 cloves) mixture. Season with salt and black pepper to taste.

7Bring the cream mixture to a gentle simmer, then remove from heat.

8In a greased baking dish, arrange a layer of potato slices, slightly overlapping each other.

9Pour a portion of the cream mixture over the potatoes (800 grams), ensuring they are well coated.

10Repeat the layering process with the remaining potatoes (800 grams) and cream mixture until all ingredients are used, finishing with a layer of cream on top.

11Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

12Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes (800 grams) are tender when pierced with a fork.

13Allow the gratin to cool for a few minutes before serving.