Ingredients
8 medium Sebago potatoes, peeled, sliced
250 g Camembert cheese, sliced
4 cloves garlic, crushed
salt and pepper to taste
600 ml thickened cream
fresh thyme (optional)
Method
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Preheat oven to moderate 180°C (160°C fan-forced). Lightly grease a 20cm x 30cm ovenproof dish or tray.
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Layer potatoes and Camembert into the dish. Add the garlic and season to taste with salt and pepper. Add thyme sprigs, if using. Pour over the cream.
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Bake for 1 hour 10 minutes or until golden brown and potatoes are tender. Cover bake with foil if the top begins to brown too quickly. Stand for 5 minutes before serving. Garnish with extra thyme if desired.
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