Peel the potatoes then cut them into thick slices.  Place in saucepan, covered with cold tap water.  Add salt (Should be salty almost like sea water), the rosemary, thyme and bay leaf.  Bring to a simmer and cook until just tender.  Check with a knife in the centre of a couple pieces.  Potatoes need to be cooked through but not falling apart. Once cooked, strain potatoes in a colander.

On a baking sheet pan (tray) and a little cream and grease the tray so the potatoes don’t stick.  Place all the cooked potatoes in the tray and arrange each piece overlapping.  This will ensure that each piece of potato will have a crust.  Top the potatoes with cream, some freshly grated nutmeg and cracked pepper. (If you salted your water correctly no additional salt needed).  Taste a piece to be sure and add salt if needed. Sprinkle with grated cheese ensuring each piece has been topped.  Bake in oven at 350°F – 180°C for 30 to 40 minutes.  Each piece of potato should have some crusty cheese and the cream will be absorbed.  Serve immediately.