Ingredients

• 6-7 medium russet (waxy) potatoes 3 lb – 1.4kg
• ¾ cup - 80g grated Parmesan cheese
• 7 tbsp - 100g butter
• 6 sprigs of thyme
• Salt and Pepper

Steps

• Step 1

  Preheat oven 400°F – 200°C

• Step 2

  Peel and slice the potatoes fairly thin. (do not put in water or rinse) You can use a knife, but best cut with a mandolin or a food processor with slicer attachment. Cut thin but not too thin.

• Step 3

  In a an oven proof nonstick pan on medium heat, melt the butter until it starts to foam. Remove from heat.

• Step 4

  Garnish with a few sprigs of thyme in bottom of the pan, then layer the potato slices overlapping in a concentric circle. Start with one nice round slice in the centre. Then an inner circle, then the outer circle. The bottom will be the top, so even spacing and arrangement is key for a great presentation. Add a fine grate of Parmesan cheese, salt and pepper.

• Step 5

  Repeat this step two more times. (Do not put Parmesan on last layer)

• Step 6

  Place pan over high heat and cook until the potatoes start to brown approx 5 minutes.

• Step 7

  Place a round piece of parchment paper (cartouche) on top. Seal the top with foil or a fitting pan lid.

• Step 8

  Transfer to oven and bake at 400°F – 200°C for 30 minutes. Remove lid/foil and parchment paper and continue to cook another 15 minutes or until fork tender.

• Step 9

  Run a spatula around the edges of the pan to loosen any stuck potato. Place a serving plate on top and carefully flip in one go.

• Step 10

  Leave to rest 10 minutes, slice into wedges and serve.

Little Tips

You can also use a cake non stick cake mould (tin).