Peel and thinly slice the potatoes.
In a medium saucepan, heat some cream with butter, thyme leaves, salt and pepper.
Pour some of the cream sauce into the bottom of a 12-cup muffin tin. Add a stack of potato slices, a slice of cheese and another potato slice until everything is covered.
Pour any remaining sauce over the top, cover with cling film and bake for 40 minutes.
Remove the cling film, add the grated cheese and bake for 10 minutes or until golden and melted.
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