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In a heavy pan, heat cream, thyme, and salt and
pepper until hot but not boiling, put half of
the potatoes in the cream and cook about 15
minutes. Using a slotted spoon, ladle the
potatoes into the buttered pan, making sure the
potatoes evenly cover the bottom.
Spread half of the grated cheese over the
potatoes. Insert the remaining potatoes into
the cream and cook for about 10 minutes. Ladle
these potatoes over the cheese. Cover with the
remaining cheese.
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