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1. Preheat the oven to 375°F (190°C).
2. In a saucepan, cook the butter and garlic until the garlic is fragrant and caramelized.
3. Add the flour and whisk until combined.
4. Slowly pour in the cream and cook until the cream is warm.
5. Remove from the heat, stir in 3/4 of the Gruyere.
6. Next add the brie, sage, cayenne and a pinch of salt + pepper.
7. Stir until all the cheese has melted and the sauce smooth.
8. If needed, place back over low heat until the cheese is fully melted.
9. Remove the garlic cloves.
10. Butter a 9x13-inch (23x33cm) casserole dish.
11. Pour the cream sauce into a large bowl with the potato slices.
12. Mix gently to coat the potatoes.
13. Season the mix with a little bit of salt and pepper.
14. Mix to gently incorporate.
15. Spoon a little bit of the cream sauce into the bottom of the casserole dish.
16. Then spoon the potatoes in.
17. Try to get the potatoes in one even layer for even cooking.
18. Pour any remaining cream at the bottom of the bowl over the top the potatoes.
19. Top with the remaining Gruyere cheese.
20. Cover the dish with aluminum foil, but pull back one corner for the steam to escape.
21. Bake for 1 hour.
22. In a bowl, mix together the crackers and 2 tablespoons butter.
23. After 1 hour of cooking, remove the foil and sprinkle the cracker mixture over the potatoes.
24. Continue baking for 30-35 minutes or until the crackers are golden.
25. Serve hot with fresh herbs if desired!!.

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