Rich Cheesy Potato Bake

These are like a scalloped potato except but with hashbrown/square potatoes - and a much richer cheese flavor. You can get creative with the cheese (gruyere etc) but I usually just use colby/jack and it is delicious

Ingredients

1.25 lb Russet potatoes
2/3 c half & half OR (1/3 cup milk & 1/3 cup thickened cream (heavy cream) )
2 Tbsp mayonnaise
3/4 tsp fresh thyme leaves or 1 tsp dried
1 large garlic cloves , minced
1/3 tsp salt
Black pepper

3/4 cups shredded cheese , for mixing
1/2 cup shredded mozzarella cheese

Steps

Preheat oven to 180C/350F (all types).
Peel and cut the potatoes into 1 3/4 cm / 2/3" cubes. Place in a large bowl.
Add all remaining ingredients except mozzarella. Mix.
Pour into a 3 litre / quart baking dish (mine is 22cm / 9" square x 6 cm / 2.3" high).
Cover with foil. Bake 60 minutes, or until potatoes are tender.
Remove foil, sprinkle over mozzarella cheese. Bake for 25 minutes or until cheese is golden.
Rest for 5 - 10 minutes before serving, garnished with extra thyme leaves if desired.
These freeze beautifully and have an even richer cheese flavor as leftovers. Yum!