Wash an peel Yukon potatoes. In a sauce pot heat heavy cream to a boil. Mix together eggs, thyme, salt and pepper and temper the eggs with the hot cream. Adjust the seasoning. On a mandolin, slice the Yukon's 1/8 of an inch thick and place back into water. Spray a non-stick spray in a 2 inch hotel pan and line the bottom with parchment paper. Layer the potatoes seasoning as you go. Between every other layer, spread a thin layer of micro planed Gruyere cheese. Fill the hotel pan to 3/4 quarters full. Pour the cream and egg mixture on top of the potatoes, while pressing on the potatoes with your fingers, filling to just the top of the potatoes. Bake at 350 F until the potatoes are tender, testing it with a knife. Press with a weighted hotel pan, until chilled.
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