Preheat the oven to 400°F (200°C).

In a medium baking dish, layer the sliced potatoes upright.

In a jug, mix the melted butter, heavy cream, minced garlic, flaky salt, and chicken bouillon powder until well combined. It's okay if the butter thickens slightly in the cream. Pour this mixture evenly over the arranged potatoes.

Sprinkle the thyme leaves on top, followed by the shredded cheese.

Cover the dish with parchment paper to prevent the cheese from sticking, then wrap it in foil. Bake for 1 hour and 15 minutes, or until the potatoes are tender and easily pierced with a fork.

After baking, remove the foil and place the dish under the grill/broiler for an additional 15 minutes, or until golden brown (watch it closely, as it can brown quickly!).

Use a spoon to serve and enjoy!