500mL Pauls Full Cream Milk
500mL Pauls Dollop Cream
1.5kgs potatoes
2 thyme sprigs
1 tablespoon nutmeg
1 large brown onion
2 cloves garlic
100g parmesan
salt & pepper

1.Pre-heat the oven to 180°C (fan-forced). Finely dice onions and place in a large frying pan over a medium heat. Add a splash of olive oil and sauté the onion for 5 minutes or until translucent. Add in 1 clove of minced garlic, thyme and sauté for a further 2 minutes. Remove from the heat and set aside.
2.Peel and slice potates to around 5mm thick. Place the potatoes, Pauls Full Cream Milk, Pauls Dollop Cream, 1 clove of minced garlic, nutmeg, salt and pepper in a large saucepan and bring to the boil. Gently stir to ensure it doesn’t stick.
3.Once the mixture is boiling, remove from the heat, stir in onion mixture and then pour into a deep rectangular oven dish. Scatter cheese over the top and then even the mixture out across the baking dish with a spatula. Season with salt and pepper.
4.Place into the oven and cook for 30-40mins until golden brown on top. Once removed from the oven, allow to cool for 15 minutes before serving.