Preheat oven to 425 degrees. Using a mandolin or very sharp knife, slice potatoes about ⅛ inch thick. Place in a very large bowl and add butter, thyme, salt and pepper to taste. Toss well until all slices are well-coated with butter and seasonings.

Arrange the potatoes in concentric circles layer by layer until all are used. This works best in a 9 inch cake pan.

Place a sheet of heavy-duty foil directly on top of potatoes. Place pan in the oven and place a heavy pan slightly smaller in diameter than the first pan directly on top of the foil. Bake 30 minutes.

Remove the top pan and carefully peel away the foil. (If necessary, use a spatula to help separate foil from potatoes. Non-stick foil works best.) Continue to bake until potatoes are soft and the top is almost carmelized, 20–30 minutes longer. Cut into wedges and serve hot.

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