INGREDIENTS
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Salt and pepper
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4 pounds baking potatoes, scrubbed
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1 tablespoon unsalted butter
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1 onion, finely chopped
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2 cloves garlic, finely chopped
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1 1/2 cups shredded Gruyère (about 5 1/2 oz.)
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1 1/2 cups shredded Cheddar
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3/4 cup grated Parmesan
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1 tablespoon chopped fresh thyme
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2 cups heavy cream
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3 bay leaves