Scalloped potatoes
INGREDIENTS:
Potatoes cut into thin round slices 6
Milk 2 cups
Cream 4 tbsp
Garlic cloves finely chopped 3
Bay leaf 1
Ground nutmeg Pinch
Salt to taste
Black pepper to taste
Butter softened 2 tbsp
METHOD:
Preheat oven to 350 F
Put the potato slices in a saucepan along with the milk, nutmeg, bay leaf, salt and pepper. Bring to a boil over moderate heat and then simmer for 15 minutes until the potatoes begin to soften but are not completely cooked. The milk will also thicken. Butter a casserole dish or oven proof dish and sprinkle the garlic over the base. Layer the potatoes on top using a slotted spoon. Then pour the milk on top but do not cover till the top. Spoon a layer of cream on top and bake in the oven for 45 minutes until the top is golden and the milk is absorbed.
INGREDIENTS:
Potatoes cut into thin round slices 6
Milk 2 cups
Cream 4 tbsp
Garlic cloves finely chopped 3
Bay leaf 1
Ground nutmeg Pinch
Salt to taste
Black pepper to taste
Butter softened 2 tbsp
METHOD:
Preheat oven to 350 F
Put the potato slices in a saucepan along with the milk, nutmeg, bay leaf, salt and pepper. Bring to a boil over moderate heat and then simmer for 15 minutes until the potatoes begin to soften but are not completely cooked. The milk will also thicken. Butter a casserole dish or oven proof dish and sprinkle the garlic over the base. Layer the potatoes on top using a slotted spoon. Then pour the milk on top but do not cover till the top. Spoon a layer of cream on top and bake in the oven for 45 minutes until the top is golden and the milk is absorbed.
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