In another bowl, mix the flour, 1/4 tablespoon of salt, and pepper.
Arrange 1/3 of the potatoes (very thin slices) slightly overlapping in the baking dish and sprinkle with half of the herb mixture. Then add half of the flour mixture and 1/3 of the crumbled goat cheese.
Layer another layer of sliced potatoes and sprinkle with the remaining herbs. Add the rest of the flour and the other half of the cheese.
Form another layer of potatoes on top and cover with the remaining goat cheese.
Fill the pyrex with milk.
Cover the dish with aluminum foil and bake for 1 hour, until the potatoes are tender.
Uncover the dish and sprinkle with parmesan cheese.
Put back in the oven to brown, for another 15 minutes.
Remove from the oven and let rest for about 15 minutes before serving.
Garnish with thyme and cut into squares to serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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