Preheat oven to 350 degrees.
In a medium skillet, melt the butter over medium-high heat.
Add the scallions, garlic and fresh thyme. Sauté for 3 minutes. Remove from heat and season generously with sea salt and pepper.
Add the heavy cream, evaporated milk and eggs to the skillet and whisk to combine.
Arrange half of the sliced potatoes in an ovenproof baking dish. Cover the potatoes with half of the skillet sauce. Arrange half of the shredded cheese on top of the sauce.
Repeat layers and garnish with sliced scallions.
Bake covered for 35 minutes. Uncover and bake for another 30 minutes or until the potatoes are tender. Let stand for 5 minutes before serving.
Community Kitchen developed this recipe in partnership with Tillamook.