2 cups skim milk
1/2 cup half and half
1 onion, sliced
2 garlic cloves, crushed
1 whole nutmeg
2 pounds white potatoes, thinly sliced
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese
Bring the milk and cream to a boil in a saucepan. Over medium heat. Add onion and garlic. Grate in 1/8 teaspoon nutmeg. cover; simmer for 5 minutes. Add the potatoes simmer for 3 minutes.
With a slotted spoon, transfer the potatoes and onions to a 2-quart shallow baking dish.
Return the milk mixture to a boil. Season with the salt and pepper. simmer for 10 minutes or until reduced by half. Pour the liquid over the potato and onion mixture.
Sprinkle the potatoes with the cheese. Bake in a 350-degree oven for 1 hour or until the potatoes are tender and lightly browned.
Carrie Schramm
Thursday, August 05, 1999
