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
1. 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 1.5L capacity baking dish and pour over cream. Cover with baking paper and foil.
2. Bake for 45 minutes. Remove baking paper and foil, then bake for a further 30 minutes or until crispy and golden on top. Serve.
Disclaimer: The opinions posted within this blog are those of the writer and do not necessarily reflect the views of Better Homes and Gardens® Real Estate, others employed by Better Homes and Gardens® Real Estate or the organisations with which the network is affiliated. The author takes full responsibility for his opinions and does not hold Better Homes and Gardens® Real Estate or any third party responsible for anything in the posted content. The author freely admits that his views may not be the same as those of his colleagues, or third parties associated with the Better Homes and Gardens® Real Estate network.