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Ingredients
4 russet potatoes, peeled and
scrubbed
3 tablespoons butter, plus some
for greasing casserole dish
2 cups milk
3 1/2 tablespoons all purpose
flour
3 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups shredded cheddar
cheese
Directions
Preheat oven to 400°
F.
Grease bottom and sides of a
one-quart casserole dish with butter. Set aside.
In a small bowl, whisk together
cream, milk, flour, minced garlic, salt and pepper. Set
aside.
Slice potatoes to 1/8 to
1/4-inch-thick slices. Evenly spread 1/3 of sliced potatoes
in the bottom of the casserole dish. Pour 1/3 of cream
mixture over potatoes, then top with 1/3 of cheese. Repeat
process 2 more times, but don't finish with the cheese on
the third layer (you will use the last 1/3 of cheese at the
end of cooking time).
Cover with aluminum foil and
bake for 40 minutes. Remove foil, then continue to bake for
another 15-20 minutes or until potatoes are golden brown and
bubbly. Sprinkle the last 1/3 of cheese over the top of the
potatoes and bake for another 3 minutes or until the cheese
is melted and bubbly.
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