Parmesan Potatoes

12-15 red potatoes
¾ stick butter
1 c. Parmesan cheese
1 tsp. Thyme
½ c. flour
1 tsp. salt
½ tsp. pepper
Cut pots into wedges and soak in cold water. Melt butter in baking dish. Mix flour, cheese, salt, peeper, and thyme in shortening. Drain pots; shake a few at a time in flour mixture and arrange in butter. Stir a bit and sprinkle leftover flour mixture on top. Bake, uncovered, at 350 for 1 hour or until golden brown. Serves 10-12 people.