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Ingredients
| 2% milk: 3 cups |
| salted butter: 4 Tbl |
| russet potatoes: 6 whole potatoes |
| garlic: 2 cloves (minced) |
| swiss cheese (shredded): 1 cup (shredded) |
| salt |
| white pepper (to taste) |
Potatoes Dauphinois
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Combine milk,butter,salt and pepper in a large saucepan and slowly bring it to the boiling point.
- While the milk is heating, peel and thinly slice the potatoes, dropping the slices into the hot milk.
- Add garlic, partly cover, and simmer for about 15-20 minutes, or until potatoes feel almost done when tested with the point of a sharp knife.
- Spray a casserole dish with cooking spray.
- Spoon potatoes and their liquid into the prepared casserole dish and sprinkle with the cheese.
- Bake in a preheated 325 degree oven until the sauce has thickened and the cheese has melted and browned slightly, about 45 minutes.
- If prepared the day before, cover and refrigerate potatoes and increase baking time by about 20 minutes.