2 kg waxy potatoes, peeled
125 g unsalted butter, melted
1 cup finely grated Parmesan cheese
4 tsp dried thyme leaves
Sea-salt flakes and cracked black pepper, to season
300 ml 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 1½ litre 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.