Directions:

• 1.

  Preheat the oven to 400°F (200°C). Grease a 2-liter oval baking dish with 1 tablespoon of the butter, and place on top of a parchment paper-lined baking sheet. Set aside.

• 2.

  In a medium saucepan, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour, and cook, whisking, for about 1 minute, or until slightly golden. Slowly whisk in the wine, and let cook for 1–2 minutes, until the smell of alcohol dissipates. Whisk in the heavy cream, and cook, stirring occasionally, until the sauce is thickened and can coat the back of a spoon, 2–3 minutes.

• 3.

  Remove from heat. Stir in the garlic powder, 1 cup of the cheddar, 1 cup of the gruyere, 2 tablespoons of the Parmesan, and ½ tablespoon of the thyme. Stir until the cheeses are melted and the mixture is smooth. Season with salt and pepper to taste. Set aside.

• 4.

  Slice the potatoes into ⅛-inch rounds using a mandoline or sharp knife. Pat dry with paper towels to remove excess moisture. Season to taste with salt, and set aside.

• 5.

  Toss the sliced potatoes in the cheese sauce, ensuring each slice is evenly coated.

• 6.

  Arrange the coated potato slices in a spiral pattern in the baking dish. Sprinkle with the remaining ½ cup cheddar, ½ cup gruyere, 2 tablespoons Parmesan, and ½ tablespoon thyme. Cover with foil. Bake for about 1 hour, or until the sauce is bubbling and the potatoes are almost tender.

• 7.

  Remove the foil, and bake for 25–30 minutes, until golden and bubbly.

• 8.

  Remove from oven, and let rest for 10 minutes. If desired, garnish with chives.

• 9.

  Enjoy!