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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas Ingredients:
3 large baking potatoes, peeled |
1 garlic clove |
1 tablespoon butter |
1 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon ground nutmeg |
1/2 cup shredded swiss cheese or 1/2 cup jarlsberg cheese |
1 1/2 cups half-and-half or 1 1/2 cups heavy cream |
Directions:
1. Preheat oven to 350°.
2. Slice the potatoes thinly and rinse with cold water to prevent browning.
3. Crush the garlic and work it into the butter.
4. Spread over the bottom and sides of a shallow 1 1/2 quart casserole or gratin dish.
5. Arrange potato slices neatly in overlapping rows in the buttered casserole.
6. Sprinkle with the salt, pepper, nutmeg, and half the cheese.
7. In a small saucepan, heat the half-and-half to boiling; pour over the potato mixture in the casserole; sprinkle with the remaining cheese.
8. Bake, uncovered, for 45 minutes to 1 hour, or until the potatoes are browned and very tender.
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