Adjust oven rack to middle position and heat oven to 400 degrees.

Combine cheeses in a large bowl.

Transfer 1/3 of cheese mixture to a separate bowl and set aside.

Add cream, garlic and thyme to cheese mixture.

Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture.

Grease a 2-quart casserole dish with butter.

Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Tightly pack the potatoes. If necessary, slice an additional potato, coat with cream mixture, and add to casserole.

Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid. Or you may need to add 1/4 cup cream to the mixture.

Cover dish and transfer to the oven. Bake for 30 minutes.

Remove cover and continue baking for 30 minutes.

Remove from oven, sprinkle with remaining cheese, and bake until deep golden brown and crisp on top, about 30 minutes longer.

Remove from oven, let rest for 10 minutes, and serve.

Prime Rib

Three hours before you want to put the Roast in the oven, let it sit out on the counter to come up to room temperature. Then, half an hour before oven time, give it a generous coating of your favorite meat rub. Be sure to cover all sides, patting the rub into the meat. Set it bone side down on a rimmed sheet tray. Preheat your oven to 400 degrees.

Roast at 400 degrees for 20 minutes, then reduce the oven temperature to 225 and insert a probe thermometer. It's ready when the internal temperature hits 120 degrees.

Plan on 15-18 minutes per pound and check the internal temperature after 1 hour of roasting at 225.

Then, keep checking every half hour until the internal temp reads 120 degrees.

Let the Roast rest for at least 20 minutes before slicing.