1½ kilograms medium sized Agria potatoes
10 whole cloves garlic, peeled
4 sprigs fresh thyme
1 cup chicken stock
2 tablespoons butter, chopped
½ cup cream
½ cup freshly grated Parmesan cheese
Preheat the oven to 180˚C.
Butter an 8 cup capacity ovenproof baking dish that is suitable for taking to the table.
Cut the potatoes into 1 cm thick slices. Fan the slices out slightly and sprinkle with a little salt. Push them back into their original shape setting the two small end pieces aside. Place the potatoes in the baking dish, packing them tightly together. Use the small ends of the potatoes to fill any gaps and wedge the garlic cloves amongst the potatoes. Pour over the stock and scatter with the thyme. Season generously and dot with the butter.
Cover tightly with foil and bake for 1 hour. Remove from the oven and uncover. Drizzle over the cream and Parmesan and bake uncovered for a further 15 minutes or until golden and the potatoes are very tender.
The photograph shows the recipe divided between two smaller baking dishes.