5 sprigs of thyme, leaves picked, plus more for garnish
1 bay leaf
25g salted butter, melted (plus extra for greasing)
Freshly ground black pepper
Grease a 28 x 23cm ceramic baking dish with butter and set aside. Preheat the oven to 180*C.
Slice the potatoes thinly without cutting all the way through - using two chopsticks with the potato in the middle, this will stop your knife ever touching the chopping board to help, but still take care towards the ends. Nestle the potatoes tightly in the baking dish.
In a measuring jug, mix the cream, stock, garlic, thyme and herbs. Pour over the potatoes, season with salt and pepper and cover the dish tightly with foil. Bake for 45 minutes.
After 45 minutes, bring the tray out of the oven, remove the foil and add the sliced brie into the potato slices - around one slice of cheese per two slices of potato should do it. If you have extra brie, stuff it into any of the other gaps between the potatoes. Brush the whole bake with the melted butter and return to the oven uncovered for a further 15 - 20 minutes until the top is golden brown and the whole mixture is bubbling.