Oh dear, it was really delicious! My family and I loved it and we will be making it for many more dinner parties.

Preparing the potatoes: Peel and cut the russet potatoes into thin slices. Make sure to get even slices for even cooking.

Preparation of the creamy mixture: In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, butter, dried thyme, salt and black pepper. Heat until the butter melts and everything is well combined.

Baking: Cover the baking dish with foil and bake in the preheated oven for 45 to 55 minutes, or until the potatoes are tender and the cheese is melted and bubbling.

Garnish & Serving: Remove the DelMonico potatoes from the oven and let them rest for a few minutes. Garnish with chopped fresh parsley (optional) for a pop of color. Serve hot and enjoy your meal!