Creamy Thyme-Infused Potato Gratin (Metric Version)

1.Preheat your oven to 190°C (375°F).

2.Peel and thinly slice the potatoes and onion. Mince the garlic and set aside.

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

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

5.Stir in the fresh thyme leaves and cook for an additional minute.

6.Pour the heavy cream into the skillet, stirring to combine with the onion and garlic mixture. Season with salt and black pepper to taste.

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

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

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

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

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

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

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