2 pounds russet potatoes
2 tablespoons butter, divided into 1-tablespoon pieces
4 ounces Gruyere cheese, grated
2 cloves garlic, minced
Salt and pepper to taste
3 cups boiled milk (or half milk and half cream)
Preheat oven to 350 degrees. Peel and slice the potatoes thin. Butter a casserole with 1 tablespoon butter and arrange a layer of potato slices in it. Top with half the grated cheese and the garlic, and season with salt and pepper. Arrange the rest of the potato slices and top with the rest of the cheese. Season and dot the top with remaining butter cut into bits. Pour the hot milk over all. Bake for 40 to 60 minutes, or until top is well browned and all the liquid has been absorbed. Serves 4.
"Seasons of Central Pennsylvania"
Monday, November 20, 2000
