In a small sauce pan, add oil, garlic and chopped thyme leaves from one stem. Heat until fragrant then add the heavy cream. Heat until just coming to a boil, and then turn off the heat and set aside.
In your skillet, layer 1/3 of the potatoes overlapping each other. Top with 1/3 salt, 1/3 cheese, and 1/3 butter cut into small pieces and scattered throughout.
Repeat layering 2 times.
Pour cream evenly over potatoes. Place the skillet in the oven for 20-25 minutes or until bubbling and starting to turn golden on top. Remove from oven and serve warm.