Layered pan potatoes with parmesan, served with sour cream and caviar

Peel the Yukon Golds and cut the ends flat.

Melt a chunk of the trimmed steak fat in the pan on the heat, add butter and coat the sides so nothing sticks; remove the fat once it has done its job.

Slice the potatoes very thin on a mandolin, keeping whole slices and minding the fingers.

Lay a thyme stem or two in the bottom for the look, then overlap potato slices in concentric circles; the bottom becomes the top.

Brush each layer lightly with butter, season with a little salt, pepper and garlic powder and a super light dusting of parmesan; repeat for as many layers as wanted.

Cook on medium-high heat four minutes until the bottom colours and crisps, shaking gently so it stays loose.

Cover and bake in a 400 degree oven for 25 minutes, then uncover and bake another 15.

Turn out, cut a wedge and top with a little sour cream, a little caviar and a little green.