Step 1

Grease and line a 20cm loose bottom cake tin

Step 2

Melt 50g of butter in a saucepan and add the garlic for 1 minute. Add the thyme.

Step 3

Peel the potatoes  then slice in a food processor on the thinnest setting.

Step 4

Layer the potatoes in the tin evenly adding the buttery stock from time to time.

Step 5

Cover with foil and cook 180 for 1 hour or until completely tender.

Step 6

Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.

Step 7

Refrigerate overnight.

Step 8

Cut into 12 pieces and place on baking paper or a silicone mat.

Step 9

Melt the butter and brush the potatoes.

Step 10

Roast 200 C  for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.