Creamy Potato Bake

- Serves 6
- Preparation 20 mins
- Cooking 1 hr 30 mins

- Ingredients:
1.5kg brushed potatoes (peeled and thinly sliced)
2 onions (halved and thinly sliced)
3 cloves garlic (thinly sliced)
1 tbsp fresh thyme leaves
1 cup milk
300ml thin cream
30g butter (melted)
2 tbsp finely grated parmesan

1) Preheat oven to 180ºC or 160ºC fan. Lightly grease a 7-cup ovenproof dish. Layer 1/3 of potatoes over base. Top with half the onion, garlic and thyme. Season with salt and pepper. Pour over 1/3 of combined milk and cream.

2) Repeat layers. Finish with remaining potato, and pour remaining milk and cream over. Brush a sheet of foil with oil and place oil-side down over the potato. Seal tightly. Bake for 45 mins.

3) Uncover and brush top with melted butter. Cook a further 45 mins until tender and golden brown. Sprinkle with parmesan for last 15 mins of cooking.