RCI-VG.002.0076.001
Love Estate Potato Bake
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- 1½ pounds
- 1 large
- 6 ounces
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- 1 teaspoon
- ¼ teaspoon
- ⅔ cup
Method
1
Preheat oven to 350°F. Slice potatoes thinly using a mandoline or sharp knife, keeping them uniform in thickness for even cooking.
2
Combine salt, freshly ground black pepper, nutmeg, chopped thyme, and chopped sage in a small bowl to create the seasoning mixture.
3
Layer half of the sliced potatoes in the bottom of a buttered 9x13 inch baking dish, pressing gently to form an even layer.
4
Scatter half of the chopped white onion over the potato layer, then sprinkle with half of the seasoning mixture and half of the grated cheddar cheese.
5
Layer the remaining sliced potatoes over the cheese, then top with the remaining chopped onion, seasoning mixture, and grated cheddar cheese.
6
Pour milk evenly over the entire potato and cheese mixture until it reaches about three-quarters of the way up the baking dish.
7
Cover the baking dish tightly with aluminum foil and place in the preheated 350°F oven.
35 minutes
8
Remove foil and bake uncovered until the potatoes are tender when pierced with a fork and the top is golden brown.
10 minutes
9
Remove from oven and allow to rest for 5 minutes before serving to help the dish set slightly.