lanas country potatoes au gratin by request |
1 cup whole milk |
1can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
2 tbls butter |
1 cup grated cheddar cheese |
1package (8 ounces) cream cheese, softened |
1clove garlic, minced |
1/4teaspoon ground nutmeg |
1/8teaspoon black pepper |
2pounds baking potatoes, cut into 1/4-inch-thick slices |
1small onion, thinly sliced |
paprika, parsley, chives (optional) |
heat oven to 350 degrees |
* *par boil the sliced potaoes about 6-7 minutes (at full |
bowl) prior to adding. |
heat milk in small saucepan over medium heat until small bubbles form around edge of pan. |
remove from heat. |
add soup, cream cheese, butter, garlic, nutmeg and pepper. |
stir until smooth. |
layer one fourth of potatoes and one fourth of onion in bottom of dish..layer equal amounts of the cheddar cheese as well. |
top with one fourth of soup mixture. |
repeat layers 3 times, using remaining potatoes, cheese,onion and soup mixture. |
cover; cook for about 40 minutes. (take cover off for last 10 minutes.) |
sprinkle or garnish with paprika, chives, parsley. (optional) |
