The only herb used in this casserole is fresh, floral thyme. It’s mild yet herby, and partners perfectly with the cheesy potatoes. In a pinch, you may substitute ½ teaspoon dried thyme.
Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook ...
Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer. Pour over the stock and season with ground black pepper.