Serves 4
1kg floury potatoes, peeled
250g comte cheese or gruyere
20g unsalted butter
1tsp chopped thyme leaves
150ml chicken stock
1 rounded dsstsp chopped parsley
Salt and freshly ground black pepper
1. Slice the potatoes to the thickness of a 10p coin (a mandolin is best for this) then rinse the potatoes briefly in a colander before patting them dry thoroughly on a teatowel. Slice the cheese thinly with a swivel-head peeler, grating the last piece if necessary, then set aside.
