2 1/2 cups heavy cream
2 tbsp. butter
1 clove garlic, crushed
Dash of nutmeg
6 Idaho potatoes, peeled and thinly sliced
1 cup Swiss cheese, grated
1/2 cup Parmesan cheese, grated
1/2 tsp. salt
Freshly ground pepper
| | | Place cream, butter, garlic and nutmeg in a small saucepan. Simmer over low heat for 10 minutes or until cream is reduced to 2 cups and has thickened slightly. Butter a small casserole and arrange a, layer of 1/3 of the potatoes in the bottom. Add a third of the combined cheeses, season with salt and pepperand repeat to form three layers. Dot with butter. Add cream ... There should be enough cream to cover the potatoes. Cover casserole with foil and cook in a preheated 350-degree oven for 1 hour and 30 minutes. Note: Sometimes the cooking time may be longer, depending on the slice of the potatoes, the oven temperature, so always check to see if potatoes are fork tender before serving. |
|
