Description
Yes, French, and not Italian. But these potatoes are extraordinary and I serve them for all special occasions and holidays where they pair perfectly!
Ingredients
Units
Scale
- 2 cups cheddar cheese, shredded
- 6 Tbsp. butter
- 2 cups whole milk
- 2 cups whipping cream
- 4 large cloves garlic, minced
- 9 – 10 medium Idaho potatoes (peeled and thinly sliced)
- 1/2 tsp. salt
- Freshly ground pepper
- thyme (optional)
Instructions
- Butter a 9″ baking dish.
- Gently heat the milk and cream in a saucepan, add the butter, salt and pepper.
- Rub the inside of the baking dish with the garlic or sprinkle the bottom with garlic powder.
- Arrange a layer of potatoes in overlapping layers in the baking dish.
- Sprinkle with garlic powder or more minced garlic
- Pour half of the milk/cream sauce over the potatoes.
- Sprinkle half of the cheese on top.
- Arrange a second layer of potatoes in overlapping layers in the baking dish.
- Pour the remaining half of the milk/cream sauce over this second layer of potatoes.
- Bake in a preheated 350 F degree oven for 60 minutes or until the potatoes are cooked and well-golden browned on top and the milk has become a creamy sauce. Cover with aluminum foil the moment that the potatoes begin to become golden (you will uncover to brown them in the next step).
- Sprinkle the grated cheddar cheese on top of the hot, baked potatoes and bake for another 10 minutes.
Notes
This very special, rich and elegant recipe is from one of my classic, retro ’70s cookbooks that I still cherish to this day, "The Vegetarian Gourmet".
