Thinly slice the potatoes (I take a little from the bottom when doing by hand so it sits on the bench when slicing)
Into a large bowl add in the cream, garlic, thyme, grated cheese and salt & pepper. I used a fancy $10 lock of gruyere from Harris Farm as I was going all out
Toss the potato slices into the bowl making sure the every slice of potato is coated
Butter a cast iron pot (I didn't have one so just used a tin) then place the slices upright (vertically), hasselback style - upright and packed tightly. Cover the pan tightly with foil and bake for 1 hour - possibly 1 hour 20 mins (until tender) at 180 degrees then take off the foil and bake for a further 30 mins until crispy and golden. Then sprinkle on a little parmesan when serving
