Approximately 3# (1-1/2 kg) potatoes
Brushed, peeled and thinly sliced)
3 cloves garlic thinly sliced
1 tbsp fresh thyme leaves
1 cup milk
1-1/4 cup (300 ml) thin cream
6 tablespoons (30 g) butter melted
2 tbsp finely grated Parmesan
2 onions halved, thinly sliced
Preheat oven to 180 °C or 160 °C 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.
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 minutes.
Uncover and brush top with melted butter. Cook a further 45 minutes until tender and golden brown. Sprinkle with Parmesan for last 15 minutess of cooking.