Friday, May 9, 2008

Scalloped Potatos

Ripped from allyou magazine

1. Preheat oven to 400 degrees. Butter a shallow 3-qt baking dish. Peel 2.5 lbs of russet potatos and slice 1/4 in thick, dropping slices in large bowl of cold water as you go.
2. Melt 1 tsp. butter in a large saucepan over med heat. Add 1 minced garlic clove and saute until fragrant, about 1 minute. Add 2 cups whole milk, 1/2 tsp salt, 1/2 tsp pepper, 1/4 tsp dried thyme, and 1/8 tsp nutmeg; bring to simmer. Drain potatos well and add to milk mixture. (milk may not completely cover potatos.) SImmer, stirring occassionally until potatos are nearly tender when pierced. (about 10 minutes.) Stir in 1/4 cup shredded swiss cheese.
3. Pour mixture into prepared baking dish. Sprinkle with another 1/4 cup cheese and dot with 1 1/2 Tbsp butter. Bake until potatoes are very tender when pierced with tip of knife and top is golden brown, 25-30 minutes. Let stand 10 minutes before serving.

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