Ingredients

• 1.5 cups of Anchor cream
• 3 cloves of garlic, minced
• 1 tablespoon thyme leaves
• 5 large white potatoes
• 2 tablespoons of Mainland butter
• 1.5 cup of Mainland grated mozzarella cheese

Method

1. Preheat the oven to 160 °C.
2. In a small saucepan add the cream, garlic & thyme leaves. Bring to a simmer on a low heat and cook for 5 minutes. This will allow the flavors to infuse the cream. Remove from the heat and set to the side.
3. Thinly slice the potatoes to 1/8-inch thickness using a knife or mandolin slicer.
4. In a 24cm cast iron pan, add the butter, coating the pan, then arrange the sliced potatoes in a spiral pattern in layers until all the potato is used up. Pour the cream mixture over top of the potatoes, then sprinkle over the Mainland grated mozzarella. 
5. Cover the cast iron pan tightly with tin foil. Place into the oven and bake for 1 hr and 15 minutes.
6. Remove the pan from the oven and turn the oven temperature to grill.
7. Pop the pan under the grill for 5 minutes until the Mainland cheese is crispy and bubbling.
8. Remove from the oven and serve.
9. It can be stored in the fridge and reheated the next day.