Step 1

Lightly grease a 20cm round cake pan. Arrange potatoes upright in stacks of slices around the edge of the pan, then work towards the centre to completely cover the base of the pan, scattering with thyme as you go.

Step 2

Combine soup mix, cream, milk and parmesan in a large jug; season with salt and pepper. Pour mixture evenly over the potatoes and let it settle. Cover the pan with foil. Place pan in the inner pot. Cover with the instant pot's air fryer lid. Select Bake and set temperature to 180°C and time for 2 hours.

Step 3

Remove the foil, then re-cover with the air fryer lid. Select Bake and set temperature to 200°C and time for 30 minutes; Bake until potato is tender and top is golden.

Step 4

Stand bake for 10 minutes before serving. Serve topped with extra thyme leaves.