• 900g Yukon gold potatoes
  • 75g butter
  • 10 sprigs thyme, leaves picked
  • 2 cloves garlic, minced
  • 25g parmesan, finely grated


  1. Preheat the oven to 220c.
  2. Peel and slice the potatoes approx 2-3mm thick then place in a large bowl of cold water.
  3. Grease the bottom and sides of a 10 inch nonstick ovenproof skillet with 1 tablespoon of the butter.
  4. In a small saucepan heat the remaining butter, thyme and garlic over a medium heat for a couple of minutes.
  5. Drain the potato slices and pat dry using kitchen paper. Starting in the centre of the skillet arrange ¼ of the potato slices in a circular pattern so they cover the bottom of the pan. Brush with ¼ of butter mixture, season, the sprinkle with ⅓ of the parmesan. Repeat twice more, ending with the cheese, then arrange the final ¼ of potatoes, brush over the remaining butter then season.
  6. Cook over a medium high heat for 5 minutes, then place in the oven to cook for a further 20-25 minutes. Remove from the oven and run a small spatula around the edge of the potatoes, gently shake the pan to loosen the potatoes from the bottom. Leave for 5 minutes to sit at room temperature before carefully inverting onto a serving plate.