Layer the potatoes in this dish sideways to create a crispy topping. Adding thinly sliced lemon between the potatoes to add extra depth of flavour
Nutrition: Per serving (8)
Thinly slice the potatoes using a mandoline for best results, if you have one. (There’s no need to peel the potatoes, as long as they’ve been well washed to remove any mud.)
Put the potato slices in a large bowl and pour over a kettle of freshly boiled water. Leave submerged for 2-3 mins. If the potatoes were sliced using a knife, they will be thicker, so soften them for at least 3-4 mins.
Butter a baking dish (ours measured 20 x 28cm) using half the butter. Drain the potatoes well, leaving them to steam-dry in the colander for a few minutes. Mix the garlic with the lemon zest, most of the thyme, cream and some salt and pepper in a large bowl. Add the potato slices and toss until they’re well coated.
Heat the oven to 180C/160C fan/gas 4. Stack the potato slices in the dish vertically, until the dish is full but not too tightly packed. Pour over any remaining cream from the bowl. Tuck the lemon slices between the potatoes, at roughly even intervals, and dot the remaining butter over the top. Scatter with the remaining thyme leaves.
Cover with foil and bake for 50 mins, then remove the foil and bake for another 20-25 mins, until cooked through and golden brown.
