| |
|
What You Need:
(To serve 6)
|
|
|
|
1½ cups grated, imported Swiss cheese
6 tablespoons butter, cut in ¼-inch bits
1 teaspoon salt
1/8 teaspoon coarsely ground black pepper
1¼ cups milk
1 garlic clove, peeled and bruised with the flat of a knife
2½ pounds firm boiling potatoes, old or new, peeled and cut into 1/8-inch slices (about 8 cups)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 425°. Rub the bottom and sides of a flameproofbaking-and-serving dish, 10 to 12 inches across and 2 inches deep, with the bruised garlic, and grease it lightly with butter. 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.
|
2. Spread the rest of the slices in the dish and sprinkle the remaining cheese, butter, salt and pepper on top. Pour the milk into the side of the dish. Bring to a simmer over low heat and then bake in the upper third of the oven for 20 minutes, or until the potatoes are almost tender when pierced with the tip of a sharp knife.
|
|
3. At this point remove any residual liquid with a bulb baster and bake for another 5 minutes, or until the potatoes are tender, the milk absorbed, and the top nicely browned. Serve at once.
|
|
|
|
|
