Directions

1. Preheat the oven to 375 degrees F.
2. Place garlic in a piece of tin foil and drizzle with a little olive oil. Pinch into a tight bundle and place in oven for 40 minutes or until browned and soft. Remove from oven.
3. Melt butter in a saucepan over medium-low heat. Add onions and cook until tender and beginning to brown, about 10 minutes.
4. Squeeze garlic into the saucepan and mash with a wooden spoon.
5. Over medium heat, add cream and salt (half a teaspoon) and nutmeg. Stir to combine for about 5 minutes.
6. In a large bowl, toss potatoes with about 1 teaspoon of salt.
7. Butter a cast iron pan or 8x8-inch baking dish and layer potatoes on the bottom.
8. Add a third of the cheeses along with a third of the chives and thyme. Repeat layers.
9. Gently pour cream mixture over potatoes and sprinkle a little more pepper on top. Bake for 1 hour.
10. Remove from oven and garnish with additional chives and thyme, if desired.