• Preheat the oven to 400°F
• Spread the breadcrumbs out evenly on a rimmed baking sheet and place on the middle rack of the oven.  Toast the bread crumbs to a light golden brown.  Remove from the oven to the workspace, when cool transfer to a small dish and reserve.
• Reduce the oven temperature to 350°F  Coat a 2-quart oven-proof casserole dish with non-stick oil spray.

Cream Mixture:

• Combine the cream and garlic, in a pitcher or canning jar and set aside.
• Add the salt and pepper to a small dish and set aside.
• Peel the potatoes, and slice them 1/8-inch thick, using a mandolin or thin-bladed knife.
• Arrange 1/3 of the potato slices on the bottom of the casserole dish. Sprinkle the potatoes with 1/3 of the salt/pepper mix. Dot the potatoes with 1/3 of the butter bits. Sprinkle with a teaspoon of thyme leaves.  Distribute 1/3 of the goat cheese crumbles over the layer. Pour 1/2 cup of the cream mixture over the layer.  Continue layering the potatoes, salt/pepper butter, thyme, cheese and the last of the cream mixture.  You will have a total of 3 layers.  

Bake the Potatoes:

• Rip off a sheet of foil large enough to cover the dish and coat one side with oil spray and cover the dish, oil side down.  Set the dish on a foil-lined baking sheet. Transfer to the oven and bake for 1 hour 15 minutes.  Remove the foil cover and insert a knife into the center of the casserole, if there is any resistance, re-cover with the foil and continue baking for an additional 10 minutes or until the potatoes are tender.
• Transfer the dish to a workplace, remove and discard the foil.  Combine the bread crumbs and Parmesan cheese and distribute them evenly over the top of the potatoes.  Return to the oven and bake an additional 5-10 minutes until the edges are bubbly and the crumbs are a deep golden brown.