breads_and_sides

Method

Slice the potatoes very thinly into rounds using a mandoline, approximately 2mm thick. Melt the butter gently and brush a 25cm round cake tin generously, reserving some for layering. Arrange potato slices in overlapping circles on the buttered tin base, seasoning each layer with salt, pepper and thyme, and brushing with melted butter between layers. Continue building layers until all potatoes are used, pressing gently to compact. Cover with a buttered paper and a weighted plate or cast-iron pan, then bake at 200°C for 35-40 minutes until golden and the edges are crisp. Slide onto a serving plate and serve hot, cutting into wedges.