Potato Dauphinois

1 lb potato's (russets)
2 cloves garlic, minced
1 T thyme, leaves only, minced
6 oz. gruere cheese, grated
5 oz. milk
3 oz. cream
1 egg yolk

Slice potato's long wise.
Combine milk, 1/2 cream in sauce pan. Add garlic, thyme and simmer

In bowl beat egg yolk and rest of cream

Slowly whisk hot mix into cold mix. Mix in potatoes just to coat.

In casserold dish (buttered) layer:
potato's (removed from cream mix), salt, pepper
cheese
potato's, salt, pepeer
cheese
etc.

Push down to compress, dump cream mix on top and top with cheese.
350 degrees for 60 minutes.

My brother made this is Culinary Arts Class, sooooo good!