THESE GRUYERE SCALLOPED POTATOES ARE A DEFINITE CROWD PLEASER!
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.
Carefully set the potato slices (trying to keep the shape of the potato together) on top of the butter.
Top with the minced garlic, salt, pepper, 2 cups of the cheese (reserve 1/2 cup of cheese for later), and chopped bacon.
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.