Step 1

Preheat oven to 170°C/150°C fan forced. Use a mandoline to very thinly slice the potatoes crossways, stacking the slices as you go.

Step 2

Tear a large piece of foil and scrunch into a rough 10cm ball the same diameter as the wheel of brie. Place the ball in the centre of a greased 24cm round ovenproof dish. Arrange the sliced potato around the ball. Combine the cream and butter in a jug and drizzle over the potato. Place the thyme sprigs in between some of the potato slices. Bake for 1 hour 20 minutes or until just golden.

Step 3

Use a small sharp knife to score the top of the brie in a crisscross pattern. Remove and discard the foil ball. Place the wheel of 200g (10cm round) triple cream brie in the centre of the dish.

Step 4

Increase oven temperature to 200°C/180°C fan forced. Bake for 15-20 minutes or until the potato is golden and cheese has melted.

Step 5

Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring often, for 5 minutes or until crisp. Add the maple syrup and cook, stirring, for 1 minute or until bacon is glazed and sticky.

Step 6

Remove some of the rind from the top of the brie. Scatter the bacon mixture over the brie and potato. Serve immediately.