Preheat the oven to 220C/425F/Gas 7.
For the chips, place the parboiled chips onto a baking tray, season to taste, with salt and freshly ground black pepper and drizzle with the oil.
Place into the oven and roast for 15 minutes, or until cooked thoroughly and golden.
For the sauce, pour the wine into a saucepan on a high heat and boil to reduce by half. Add the thyme, cream and cheese and simmer, stirring continously, until the cheese has melted.
To serve, place the chips into a serving bowl and pour over the cheese sauce.