If rich Piedmontese La Tur cheese (made from cow and goat milk) is not available, substitute a full-flavoured, salty and rich triple cream rind cheese. Triple Crème Fromagerie Côté (from Quebec) or Delice de Bourgogne (from France) are good choices, but triple crème brie will work. Do not flinch at the amount of butter: You drain off most of it.

500 grams (1 pound) butter

1 tablespoon chopped fresh thyme

6 Yukon gold potatoes, peeled and sliced into ¼-inch slices

Kosher salt and freshly ground pepper

200 grams (6 ounces) La Tur cheese

Melt butter in a large sauté pan or deep skillet over medium-low heat. Add thyme and potatoes. Season with salt and pepper. Cover and cook slowly until potatoes are cooked through, tossing occasionally, about 20 minutes. Drain butter off and place potatoes in serving dish.

Melt cheese slowly in a separate sauce pot over medium heat. Pour melted cheese over potatoes. Reheat gently when needed. Serves 8.