- 2.2kg potatoes, such as Maris Piper, peeled and sliced very thinly
- 3-4 garlic cloves, crushed
- 600ml double cream
- 5 sprigs thyme
- 35g Parmesan, grated
- 2 tbsp dried breadcrumbs
Layer half the potato slices evenly in a heavy-based wide hob- and oven-proof pan or casserole. Mix the garlic with the cream then pour half over the potatoes, sprinkle over half the thyme and season well. Repeat with the remaining ingredients. Place over a medium heat then cover and bring to a very low simmer. Cook for 45 minutes or until tender.
Top with the Parmesan and breadcrumbs, and brown under a hot grill for 5 minutes.