4 Farmdrop products in this recipe
Pre-heat the oven to 180C and grease a round oven proof dish.
Wash and peel potatoes (you can leave the skins on, but peeling makes for a crispier potato). Taking a mandolin, thinly slice the potatoes, place in a large bowl & season.
Crush three cloves of garlic and add these to the potatoes along with picked thyme.
Gently melt butter, allow to cool slightly then pour over potatoes. Take time to mix the potatoes through the butter so each slice is coated.
Pack the potatoes into the dish by continuing in one direction round and round. You may need to push back a few layers as you go, but the rose will start to hold the more potatoes go into the dish. Pour remaining melted butter ontop.
Add cream & cover the dish with foil and place in the oven for 20 minutes.
Turn up the heat to 220C, remove the foil and place in the oven for another 10 minutes to crisp up.
Add a dash more cream just before serving.