We had these potatoes recently when my family visited, and I realized that I'd never written the recipe down. This is so simple. The dish is rich and tasty, and it is a great dish to master for college students. Bonus is that if you have leftovers, you can add them to a frittata or just nosh on them the next day--if you end up with leftovers, that is. :) BTW, I prefer an equal mixture of half and half and milk for mine.
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| I know, this is a bad picture, but you get the general idea. |
- 3 lbs Yukon Gold or Russet potatoes, scrubbed and sliced to ¼ inch. (Peel if unappealing. . . pun intended). Do NOT rinse the sliced potatoes. (Depending on the size of the potatoes, this could be about 5 medium sized potatoes.)
- 4 T butter
- 2-3 C milk or cream or half and half. Do NOT use 2% or low fat.
- Salt and pepper to taste
- Grated nutmeg (a sprinkling)
- Crushed fresh or dried thyme (a sprinkling)
- ½ to ¾ C cheese of your choice (suggestions: gruyere, Romano, parmesan, gouda, white cheddar)
Directions
- Preheat oven to 325
- Butter a 1 quart dish with 2 T of the butter (reserve rest)
- Layer sliced potatoes into the dish in an artistic manner of your choosing. You can do 2 layers if you want, but feel free to toss extras if you end up with your masterpiece.
- Pour milk/cream over mixture to come just to the top, but not to cover the potatoes.
- Dot with remaining butter
- Salt and pepper lightly
- Grate nutmeg and sprinkle with thyme
- Put into oven for 35 minutes, checking to see how the browning is going
- When it is just starting to color (30-40 minutes into the cooking), sprinkle with the cheese
- Continue to cook until it looks tasty. Poke with fork to ensure it is cooked through. If you have to cook longer, that is just fine.
- Remove and let cool for 5 minutes before serving
