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Thoroughly wash the potato, then peel and grate it into coarse strips into a bowl filled with cold water.
Swirl the grated potato in the water for about 30 seconds to help remove the starch.
Completely drain the starchy water from the potatoes. You can use a cheese cloth or press them against a fine strainer to remove excess water.
It's crucial to drain the water thoroughly to achieve a crispy texture when baking.
In a bowl, combine the drained potatoes, water, flour, oil, grated halloumi cheese, salt, pepper, and thyme.
Mix everything together with a wooden spoon until well combined and the mixture is homogeneous; it should have a thick texture.
Take a 25cm cast iron pan (or any oven-safe dish) and rub it with some olive oil to prevent sticking. Alternatively, you can line the bottom with parchment paper.
Transfer the prepared mixture into the pan and spread it evenly with a spoon. Drizzle some olive oil on top.
Bake in a preheated oven at 180°C for about 45 minutes, or until the top is golden brown.
Once baked, remove from the pan, garnish with extra fresh thyme or grated Parmesan if desired, slice, and enjoy!