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Step 1 of 4
Preheat the oven to 200°C/180°C fan forced.
Step 2 of 4
Use a mandolin slicer, slice unpeeled potatoes in 0.5cm slices. Combine cream, milk, half the parmesan cheese, half the thyme and MAGGI Creamy Cheese and Garlic Potato Bake Recipe Base in a large mixing bowl. Toss the potato slices into the cream mixture, making sure all the slices get well coated.
Step 3 of 4
Grease a medium sized casserole dish with cooking oil spray; arrange handfuls of potatoes into neat, tightly packed stacks to fill casserole dish. Reserve the remaining cream mixture.
Step 4 of 4
Wedge in thinly sliced red onion pieces between the potato layers. Pour over the reserved cream mixture. Sprinkle with remaining thyme and parmesan. Bake for 1 hour covered, remove foil and bake for a further 10-15 minutes or until the sides are bubbling and the tops of the potatoes are crispy and golden brown. Serve with your favourite protein and a green salad.