Boulangere Potatoes with Thyme, Garlic and Parmesan
1.5kg agria potatoes, peeled
75g Lewis Road Creamery butter
2 garlic cloves, peeled & grated
1 tbsp fresh thyme, chopped + extra for garnish
½ cup chicken stock
sea salt and ground pepper
¼ cup parmesan cheese, finely grated
Preheat the oven to 200°C. Grease a deep, 18 x 28cm baking dish.
Using a mandolin, slice the potatoes into 3mm thick slices and keeping the shape of the potato, lay them upright in the baking dish packing them in tightly.
In a heavy based saucepan, melt the butter, garlic and thyme and then spoon over the top of the potatoes. Heat the chicken stock and gently pour over the side rather than the top of the potatoes. Season with sea salt and freshly ground pepper.
Cover tightly with tinfoil and bake for 30 minutes. Remove the tinfoil and put the dish back in the oven for another 30 minutes until cooked and the potatoes are golden and crispy.
Remove from the oven and sprinkle with the parmesan cheese and garnish with the extra thyme.
Stand for 5 minutes and serve. Serves 6.