Step by step

Method

8 steps

1. 1

   Preheat the oven to 400 degrees F (204 C).

2. 2

   Butter or lightly oil a baking dish or cast iron skillet.

3. 3

   Place the sliced potatoes in a bowl and season generously with salt and pepper. Add the thyme and half of the cheese and toss together.

4. 4

   Transfer to the dish and pour on the milk. It should just cover the potatoes.

5. 5

   Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about 1/3 cup as original recipe is written). Sprinkle the remaining cheese over the top and return to the oven.

6. 6

   Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)

7. 7

   Let rest at least 20 minutes before serving so the juices can redistribute.

8. 8

   Can be made ahead of time and reheated in the microwave or oven for serving.