METHOD: -peel potatoes, cut off rounded ends, slice thinly by hand or mandolin cutter, arrange slices of even thickness into oven proof dish. -strip rosemary and thyme leaves from woody stems -mash together, leaves, garlic, salt and pepper into paste using a pestle and mortar -heat butter in pan, add paste, cook gently till soft, add cream, bring to boil, simmer for two minutes -pour cream onto potatoes just up to the top layer -sprinkle on the cheese, cover with tin foil, bake in preheated oven 180C for40 mins -remove foil, bake until top is brown and crusty, apx 30 mins