Place a potato on top of 2 skewers place about an inch apart. Carefully slice potato into thin slices, using the skewers as stops to prevent slicing all the way through. Repeat with remaining potatoes.

Place potatoes in sprayed 1 quart casserole dish. Drizzle with olive oil and season with salt and pepper.

Preheat oven to 425 degrees. Bake potatoes for 25 minutes.

Top potatoes with slivers of butter.

Combine cream with garlic, thyme and cheeses and additional salt and pepper. Pour over potatoes in dish. At this point dish can be refrigerated and baked later.

Bake potatoes uncovered at 425 for another 20-30 minutes until golden and bubbly. Baking time will be determined by temperature of dish before baking. Plan on 3-4 potatoes per serving. Recipe can be doubled and baked in a larger dish.