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Ingredients
- Slice potatoes very very thin
- 1 clove garlic
- 4 tablespoons unsalted butter
- 2 lb boiling potatoes cut in 1/8 inch thick slices.
- 1 teaspoon of salt or to taste
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 3/4 lb Beaufort or Gruyere cheese
- I used Gouda and it was delicious shredded
- 1 cup milk
Preparation
Step 1
Preheat oven 425 degrees F.
Rub a shallow baking dish with the garlic and cheese with 1 tablespoon of the butter. Spread half of the sliced potatoes in the prepared baking dish. Sprinkle with 1/2 of salt, pepper, nutmeg and cheese. Cut 2 tablespoons of the butter into small bits and use to dot the surface. Spread the remaining potatoes on top and sprinkle remaining nutmet, salt, pepper and cheese.
In a small pan scald 1 cup milk. Bring milk just to boil then pour over potatoes inserting a knife between edge of pan and potatoes to let milk run underneath.
Bake until milk is absorbed and a golden brown crust forms 35 to 45 minutes. Serve immediatelly directly from the dish.