Roast chicken with parmesan thyme dauphinoise potatoes

Ingredients

• 25g butter, at room temperature
• 1.2kg Maris Piper or King Edward potatoes, peeled and very finely sliced – for the best results, use a mandoline or the slicing blade of a food processor
• 15g parmesan, finely grated
• small bunch of thyme, leaves picked and stalks reserved for the chicken
• 300ml double cream
• 1 chicken (about 1.5kg)
• 3 unpeeled garlic cloves, bashed once with the side of a knife
• 3 bay leaves
• cooked cabbage or kale, to serve (optional)

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