Preparation / Directions:
Slice the potatoes into rounds about 1/16 inch thick. (Slicing on a mandolin is easiest.)
Generously butter a 6-inch round cake pan and arrange a layer of potatoes in a circle over the base, neatly overlapping each slice. Drizzle with a little of the melted butter, sprinkle with some of the Parmesan, and season with salt and pepper. Continue layering, drizzling, sprinkling and seasoning until all potatoes have been used.
Drizzle remaining butter over top and bake in a pre-heated 425 degree oven for about 40 to 50 minutes or until very tender. Press down the potato slices 3 to 4 times during baking to form a solid cake. Cut in wedges to serve and decorate with thyme.
Notes: This is variation on the French classic Pommes Anna--the potato cooks down to form a solid cake that melts in the mouth. When doubling or tripling the recipe use several pans so that potatoes can be cut into wedges to serve.
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