Adjust oven rack to middle position, heat oven to 425°F and spray an 8x8-inch (1½ quart) baking dish with nonstick spray.

Peel and slice potatoes 1/8-inch thick, and place them in a large bowl. Pour the chicken broth and heavy cream over the potatoes; set aside.

In a large Dutch oven, heat butter and oil over medium heat until oil shimmers. Add onion and cook until translucent and lightly browned, about 4 minutes. Stir occasionally.

Add garlic, thyme, salt and pepper and cook about 30 seconds to give the garlic time to bloom.

Add potatoes, broth, cream and bay leaves. Bring to a simmer.

Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes. (There should be some resistance when sticking a knife or fork in the middle of a potato.) Discard the bay leaves.

Carefully transfer the potato mixture to the prepared baking dish. Press the potatoes, with a wooden or rubber spatula, to an even layer. (See *Note if wanting to make ahead.)

Sprinkle the cheese evenly over the top of the potatoes and bake at 425°F for 15 minutes or until the cream bubbles around the edges and the top is golden.

Garnish with fresh thyme leaves.

Allow potatoes to rest on a cooling rack 10 minutes before serving.

Enjoy!