Monday, November 7, 2011

Cheese and Garlic Potatoes

Lose-Your-Figure Potatoes with Cheese and Garlic
Makes 4 to 6 servings
11/2 to 13/4 pounds red potatoes, peeled
Unsalted butter, for greasing
3½ cups grated sharp cheddar cheese (about 12 ounces)
2 tablespoons grated Parmesan cheese (I prefer Parmigiano-Reggiano)
11/3 cups heavy cream
1 small garlic clove, minced (about 1/2 teaspoon)
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
Put the whole, peeled potatoes in a large pot and add just enough water to cover. Boil until tender, about 20 minutes. Drain and cool. When cool, slice potatoes ¼-inch thick.
Preheat oven to 350°F.
Butter the bottom of a 2-quart (11½ x 8 x 2-inch) baking dish and layer in half the potato slices. Sprinkle with half the cheddar and half the Parmesan. Layer on the remaining potatoes and sprinkle with remaining cheese.
In a bowl, combine the cream, garlic, salt, and pepper.
When ready to bake, pour the cream mixture over the potatoes and bake 40 minutes, until the top is golden brown. Serve warm.
Recipe courtesy of Linda Evans, "Recipes for Life: My Memories."

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