2kg waxy potatoes, peeled
125g unsalted butter, melted
1 cup finely grated parmesan cheese
4 tsp thyme leaves
Sea-salt flakes and freshly ground black pepper, to season
300ml pure cream
Preheat oven to 180°C. Use a mandolin to slice potatoes 2mm thick, then pat dry with paper towel. Set aside. Combine butter, parmesan and thyme in a large bowl. Add potatoes and toss well. Season with salt and pepper. Arrange vertically in a 11⁄2L capacity baking dish and pour over cream. Cover with baking paper and foil.
Bake for 45 minutes. Remove baking paper and foil, then bake for a further 30 minutes or until crispy and golden on top. Serve.