2 1/2 lbs. red potatoes, unpeeled and thinly sliced
1/4 c. flour
1 large clove garlic, minced
1/4 c. chopped onion (or 1 shallot)
1/2 t. crushed red pepper
3 T. butter
1 1/4 c. milk
1 1/2 c. whipping cream
1/2 t. salt
1/4 t. pepper
1 1/2 c. or 6 oz. Gruyere cheese, shredded (or any cheese you like)
1/2 c. or 2 oz. Parmesan cheese
Toss potatoes with flour in bowl to coat. Saute butter and onion for 2 minutes. Add potatoes, milk, salt, pepper, cream. Stir well. Bring to boil. Reduce heat. Simmer until thickened. Put 1/2 of mixture into lightly greased casserole dish. Sprinkle with 1/2 of cheese. Repeat with potato mixture and then cheese. Top with Parmesan
Cover. Bake at 350 degrees for 30 minutes
Uncover. Bake 35-40 minutes or unto potatoes are tender.
1/4 c. flour
1 large clove garlic, minced
1/4 c. chopped onion (or 1 shallot)
1/2 t. crushed red pepper
3 T. butter
1 1/4 c. milk
1 1/2 c. whipping cream
1/2 t. salt
1/4 t. pepper
1 1/2 c. or 6 oz. Gruyere cheese, shredded (or any cheese you like)
1/2 c. or 2 oz. Parmesan cheese
Toss potatoes with flour in bowl to coat. Saute butter and onion for 2 minutes. Add potatoes, milk, salt, pepper, cream. Stir well. Bring to boil. Reduce heat. Simmer until thickened. Put 1/2 of mixture into lightly greased casserole dish. Sprinkle with 1/2 of cheese. Repeat with potato mixture and then cheese. Top with Parmesan
Cover. Bake at 350 degrees for 30 minutes
Uncover. Bake 35-40 minutes or unto potatoes are tender.
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