Scalloped Potatoes

Recipe by J. Kenji López-Alt Ingredients # 3 ounces (85 g) finely grated Gruyère or Comté cheese 2 ounces (60 g) finely grated Parmigiano-Reggiano cheese 2 cups (480 ml) heavy cream 1 tablespoon fresh thyme leaves, roughly chopped 2 medium cloves garlic, minced Kosher salt and freshly ground black pepper 3 to 3 1/2 pounds (1.4 to 1.6 kg) russet potatoes, peeled and sliced 1/8 inch thick on a…