1kg baby white potatoes, skin on and sliced finely into rounds
125g creamy camembert cheese, roughly diced
1 cup grated parmesan cheese
300ml heavy cream
20g unsalted butter, melted
2 tbsp fresh thyme leaves
Salt and pepper
Preheat oven to 180c/350f.
In a medium bowl add the cream, parmesan cheese, melted butter, thyme, salt and pepper and whisk to combine well and set aside. Roughly dice the camembert cheese into pieces and also set aside.
Slice potatoes using a mandolin into thin rounds and place them into a large bowl. Pour 2/3 of the cream mixture all over the potato rounds, reserving a little to the side. Using your hands to toss the potatoes in the cream mixture, making sure that they are completely coated in the creamy sauce.
In a 20cm x 20cm baking dish, stack the potatoes in piles and pack them in nice and tight into rows, until the baking dish is completely covered. Scatter the camembert cheese all over the potatoes, pushing them in between the slices.
Pour over the remaining cream, season with a little more salt, pepper and fresh herbs and cover with aluminum foil. Place into the oven to bake covered for 1 hour, remove the foil and cook for a further 10-15 minutes until the cheese has melted and the top golden and bubbly.
Allow to rest for 10 minutes before serving. Serve with an extra scattering of grated parmesan cheese.