8 medium Sebago potatoes, peeled, sliced
250 g camembert cheese, sliced
4 cloves garlic, crushed
salt and pepper to taste
600 ml thickened cream
fresh thyme (optional)
- Preheat oven to moderate 180°C (160°C fan-forced). Lightly grease a 20cm x 30cm ovenproof dish or tray.
Layer potatoes and camembert into the dish. Add the garlic and season to taste with salt and pepper. Add thyme sprigs, if using. Pour over the cream.
- Bake for 1 hour 10 minutes or until golden brown and potatoes are tender. Cover bake with foil if the top begins to brown too quickly. Stand for 5 minutes before serving. Garnish with extra thyme if desired.