1.2kg medium washed agria potatoes
75g Lewis Road Creamery Garlic & Parsley butter, melted
1 ½ cups Lewis Road Creamery whole milk
½ cup Lewis Road Creamery double cream
100g Parmesan cheese, finely grated
Peel the potatoes and slice them thinly into rounds. Grease a medium shallow baking dish with olive oil. In a small pot, bring the milk to a gentle simmer. Remove from heat and season well with salt and pepper. Set aside.Preheat your oven to 180°C. Arrange the potatoes in one overlapping layer on the bottom of the dish, then season with salt and pepper. Drizzle over 2 Tbsp of the melted garlic butter. Arrange two more layers of potatoes on top, seasoning each layer with salt and pepper and drizzling with butter as you go. Using your hand, press the layers down firmly. Pour in the milk, until it comes up just a little below the top layer. Place the baking dish onto a baking tray. Cover the potato dish with foil. Bake on the middle oven rack for about 60 minutes, until the potatoes feel tender when pierced with the tip of a sharp knife. Increase the oven temp to 210°C. Remove the dish from the oven and remove the foil. Pour over the cream then sprinkle with the Parmesan. Return to the oven and bake for a further 20-25 minutes, until the top is golden brown. Serve.