Pesto and Goat Cheese Gratin

INGREDIENTS

• 2 pounds russet potatoes, peeled and sliced into thin slices
• Salt and freshly ground black pepper
• ½ cup store bought of freshly made basil pesto
• 2 garlic cloves, chopped
• 1 sprig fresh thyme
• 1/2 cup crumbled Redwood Hill fresh cherve
• 1/2 cup gruyere cheese
• 1 cup Green Valley Organic plain kefir
• 1/2 cups heavy cream