Slow Cooked Potatoes with Thyme & Tallegio

500g waxy potatoes
2 tbsp olive oil
50g butter
1/2 onion (chopped)
2 garlic cloves
1 tbsp thyme
120g cheese such as talegio or fontina (thinly sliced)

Slice the potatoes thinly (like pound coins). Heat the oil and butter in a large frying pan and cook the onion and garlic for 5 mins. Add the potatoes, thyme and season. Cover and put on a low heat for 25 minus turning once. Once cooked, place sliced cheese over the potatoes and return lid until it melts. Serve with green salad.