Ingredients

Method

• 2 kg large potatoes, peeled and thinly sliced
• 100 g butter, melted
• 150 g Woolworths mature grated Cheddar
• 5 g thyme
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1 Preheat the oven to 180°C. Layer half the potatoes in a muffin pan, creating a thick layer in each cup, brushing each layer with a little butter, sprinkling generously with grated Cheddar and seasoning well with thyme, salt and pepper.

2. Top with another generous sprinkling of cheese and bake for 20–25 minutes, or until a skewer pierces the potatoes without resistance and the edges are golden brown.

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