Step 1
Preheat the oven to 170°C. Slice the potatoes with the skin on into 0.5cm thick slices. Then grate the parmesan on the fine side of a box grater. This should make about 4 tablespoons of finely grated parmesan.
Step 2
Layer a quarter of the potatoes on the bottom of a small oven proof dish, so they are slightly overlapping and cover the base. Sprinkle with 1 tablespoon of the parmesan, a generous pinch of salt and a little cracked black pepper.
Step 3
Continue layering the potatoes, with salt, pepper and 1 tablespoon of parmesan in between each layer, until all potatoes have been used.
Step 4
Pour milk over the potatoes, then top with a final pinch of salt, cracked pepper and remaining parmesan. Cover with foil and bake for 30 minutes, or until potatoes are tender and can be easily pierced with a knife. Remove foil and bake for another 15-20 minutes until golden and bubbling.
Step 5
Leave to cool for 5 minutes, then serve.
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