Creamy POTATO Bake

Creamy POTATO Bake 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. 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 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.