|
|
| |
| This
is very good with rack of lamb
(or almost anything else!) |
|
|
|
| 2
large russet potatoes, peeled, cut into thin slices |
|
1
tbsp. butter, softened |
| 4
cloves garlic, finely chopped |
|
1
½ cups heavy cream |
| 1
½ cups whole milk |
|
1/8
tsp. cayenne pepper |
| 1/8
tsp. fresh grated nutmeg |
|
1
cup grated Gruyere cheese |
| Salt
and Pepper |
|
|
| |
|
|
Heat
oven to 300°.
Combine garlic, cream, milk, cayenne, nutmeg, salt and pepper
in a bowl.
Spread butter in bottom and sides of ovenproof casserole dish.
Add a layer of potatoes.
Add ½ of the cheese. Pour ½ of the milk mixture over potatoes.
Add another layer of potatoes and cheese. Pour remaining milk
mixture over potatoes.
Cover and bake for 1 ½ hours.
Increase oven temperature to broil and uncover. Broil for 5
minutes until top is dark golden brown.
Remove from oven, sprinkle with salt and black pepper and let
set for 10 minutes before serving. |
|
|
|
![]() |
|
