Heat oven to 400 degrees F. Butter a 9-inch baking dish.
Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/2 cup Gruyere, olive oil, thyme leaves, salt and pepper. Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle with remaining cheese over top.
Bake until potatoes are tender and the cheese and potatoes are beginning to brown, approximately 45 minutes. Garnish with thyme sprigs.
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Heat oven to 400 degrees F. Butter a 9-inch baking dish.
Slice potatoes 1/8 inch thick and combine thoroughly in a mixing bowl with 1/2 cup Gruyere, olive oil, thyme leaves, salt and pepper. Arrange potatoes in a neat overlapping pattern in the baking dish. Pour chicken stock over potatoes and sprinkle with remaining cheese over top.
Bake until potatoes are tender and the cheese and potatoes are beginning to brown, approximately 45 minutes. Garnish with thyme sprigs.
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