Ingredients
• 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
Method
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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.
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Bake for 45 minutes. Remove baking paper and foil, then bake for a further 30 minutes or until crispy and golden on top. Serve.
