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Preheat the oven to 180°C.
Make slices into the potatoes - about 0.5 cm apart – but do not cut right through.
Season to taste with salt and pepper and drizzle with olive oil.
Bake for 50 minutes – 1 hour until cooked through.
Heat the butter and fry the garlic and thyme over low heat until soft.
Add the flour and mix trough. Add the sour cream, milk and 250 ml of the cheese.
Stir over low heat until smooth. Pour the sauce over the potatoes and sprinkle the remaining cheese over.
Bake for a further 30 minutes until golden and bubbling.
Serve with roast chicken and vegetables.
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