17 April 2011

Scalloped Potatoes

1 1/2 Tbs butter
1 clove garlic
1 3/4 c broth
1/4 tsp (or more!) ground nutmeg
1/2 cup gruyere cheese
2 lbs potatoes (I used about 4 lg russets) peeled and sliced into about 1/4" slices
salt and pepper
1/2 c milk or cream
4 bay leaves
1/2 c parm cheese

preheat oven to 435 degrees F. grease bottom and side of baking dish, add half the prepared potatoes. sprinkle generously with salt and pepper and 1/2 garlic. arrange the remaining potatoes on top of those and season the same way. Pour the broth and milk over the potatoes and then sprinkle with nutmeg and bay leaves. cut up butter and place over and then sprinkle on the cheeses. bake until golden and fork tender- about 30 min.


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