Difference between revisions of "Scalloped Potatoes"
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* 1¼ cups [[milk]] | * 1¼ cups [[milk]] | ||
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# Preheat the oven to 425°F. | # Preheat the oven to 425°F. | ||
# Rub the bottom and sides of a flameproof baking and serving dish, 10 to 12 inches across and 2 inches deep, with the crushed garlic, and grease lightly with butter. | # Rub the bottom and sides of a flameproof baking and serving dish, 10 to 12 inches across and 2 inches deep, with the crushed garlic, and grease lightly with butter. | ||
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# Serve at once. | # Serve at once. | ||
| − | [[Category: | + | ==References== |
| + | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:Casserole Recipes]] | [[Category:Casserole Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Swiss cheese Recipes]] | [[Category:Swiss cheese Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Latest revision as of 10:20, 15 July 2012
Description
Contributed by World Recipes Y-Group
- Serves 8
Ingredients
- 1 clove garlic, peeled and crushed
- 2½ pounds firm boiling potatoes
- 1½ cup grated, imported Swiss cheese
- 6 tablespoons butter, cut in ¼ inch bits
- 1 teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- 1¼ cups milk
Procedures
- Preheat the oven to 425°F.
- Rub the bottom and sides of a flameproof baking and serving dish, 10 to 12 inches across and 2 inches deep, with the crushed garlic, and grease lightly with butter.
- Peel the potatoes and cut into ⅛ inch slices (about 8 cups).
- Dry the potato slices with a paper towel, then spread half of the slices in the bottom of the dish.
- Sprinkle them with half the cheese, butter bits, salt and pepper.
- Spread the rest of the slices in the dish and sprinkle the remaining cheese, butter, salt and pepper on top.
- Slowly pour the milk into the side of the dish.
- Bring to a simmer over low heat, then place in the upper third of the oven; bake for 20 minutes, or until the potatoes are almost tender when pierced with the tip of a sharp knife.
- At this point, remove any residual liquid with a bulb baster and bake for another 5 minutes, or until the potatoes are completely tender, the milk absorbed and the top nicely browned.
- Serve at once.
