2 1/2-3 lbs. baking potatoes
Salt and freshly ground pepper
Dried thyme
10 oz. Havarti cheese, sliced
2 2/3 c. half and half
2 2/3 c. chicken stock
1/2 c. Dijon-style mustard

Peel potatoes. Cut into 1/8-inch thick slices. Arrange half of the potatoes in overlapping slices in large oven-to-table dish sprayed with vegetable spray. Salt and pepper potatoes; sprinkle with thyme and cover with half the cheese. Repeat.

Whisk together half and half, stock and mustard in bowl. Pour mixture over potatoes until potatoes are just covered. Bake in preheated 400 degree oven, covered, for approximately 1 hour and 15 minutes or until potatoes are tender when pierced with fork.