By Dan Olson, Chef/Owner, Railtown Catering This creamy, cheesy side dish is the perfect accompaniment to your Easter or Harvest Festival dinner.  Make it yourself, or let the team at Railtown Catering make dinner for you! Place your Easter to-go order by 3pm on Wednesday, March 28 and choose from an entrée choice of honey-glazed bone-in ham or lemon-and-rosemary-crusted leg of lamb and a wide array of homespun seasonal side dishes, salads, rolls and dessert. INGREDIENTS Heavy Cream (1 cup) Milk  (1 cup) Kosher salt and freshly ground pepper Russet potatoes  (4 lbs) Butter, softened (1 tbsp) Fresh thyme, chopped (2 sprigs) Garlic, minced (2 cloves) Gruyère cheese, grated  (1 cup) DIRECTIONS Preheat oven to 350°F. Brush a baking pan or casserole dish with the softened butter. Sprinkle with minced garlic, chopped fresh thyme, salt and pepper. Peel potatoes, and slice width wise into 1/4” disks. Shingle layer into baking pan or casserole…