Raclette and Hasselback Potato Gratin | culture: the word on cheese

Ingredients

• 2 tablespoons unsalted butter
• 5 ounces raclette (grated)
• 5 ounces Comté (grated)
• 4 cloves garlic (finely chopped)
• 1½ cups heavy cream
• 1 tablespoon chopped thyme leaves
• Kosher salt and freshly ground black pepper
• 4 pounds russet potatoes (peeled and sliced ⅛-inch thick on a mandolin)
• 1 tablespoon finely chopped chives (to garnish)