Serves 4


2 large potatoes, cut into thin slices

2 tbs fresh thyme, chopped

6 tbs butter, melted

salt and black pepper

1 cup grated Emmi Gruyère cheese


Preheat the oven 180C.

Cut the potatoes using a mandoline.

In a medium bowl, toss together the potatoes, thyme, butter, salt and pepper. Add the cheese and toss again. Layer the potatoes evenly among the prepared muffin tin, stacking the layers all the way to the top. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 20 minutes. Remove the foil and continue cooking another 15-20 minutes or until the potatoes are tender and golden. Serve immediately.