Step 1

Preheat the oven to 400 degrees F (204 C).

Step 2

Butter or lightly oil a baking dish or cast iron skillet.

Step 3

Place the sliced potatoes in a bowl and season generously with salt and pepper. Add the thyme and half of the cheese and toss together.

Step 4

Transfer to the dish and pour on the milk. It should just cover the potatoes.

Step 5

Bake 30 minutes, remove from oven and carefully drain off a bit of the liquid (about 1/3 cup as original recipe is written). Sprinkle the remaining cheese over the top and return to the oven.

Step 6

Bake another 45-50 minutes, until the milk is absorbed, the potatoes are soft and the top and edges are golden. (Optional: drain off a bit more of the liquid as using low-fat milk instead cream can result in a bit of wateriness.)

Step 7

Let rest at least 20 minutes before serving so the juices can redistribute.

Step 8

Can be made ahead of time and reheated in the microwave or oven for serving.