Melted butter, for greasing
300ml carton pure cream
1 tblsp finely chopped fresh rosemary
1 clove garlic, crushed
1 tsp onion powder
Salt and pepper, to taste
1.3kg brushed potatoes, peeled
1 1⁄2 cups grated cheese blend
Grease a rectangular ovenproof dish (8-cup capacity) with butter.
Whisk together cream, rosemary, garlic and onion powder in an extra large bowl. Season with salt and pepper.
Cut potatoes into 5mm thick slices. Add to cream mixture. Toss to coat. Arrange, overlapping, in prepared dish. Pour over remaining cream mixture from bowl. Cover with greased foil.
Cook in a moderate oven (180C) for about 1 hour, or until potatoes are almost tender. Remove foil. Sprinkle with cheese. Return to oven.
Cook, uncovered, for a further 25 minutes, or until top is golden brown. Remove from oven. Stand for 15 minutes before serving.