Arrange the sliced potatoes vertically in the prepared baking dish, slightly overlapping each slice.
Brush the butter and garlic mixture over the potatoes, making sure to get in between the slices.
Season the potatoes generously with salt and pepper.
Pour the heavy cream evenly over the potatoes, ensuring that it seeps down into the crevices.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
After 45 minutes, remove the foil and sprinkle the shredded cheese over the top of the potatoes.
Return the baking dish to the oven and bake, uncovered, for an additional 20-25 minutes or until the potatoes are tender and golden brown on top.
Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh thyme leaves if desired.
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