CookTeaser

A CookTale

A wonderful dish prepared by Cathie from “Mastering the Fine Art of Cooking” by Julia Childs. It tasted as mouth watering as the photo looks. And it was a perfect partner to the Lamb Stew.

INGREDIENTS

2 lb starchy Potatoes
1 clove unpeeled Garlic
4 TB Butter (if you omit the cheese, 6TB)
1 tp Salt
1/8 tp Pepper
1 cup (4 ounces) grated Swiss Cheese
1 cup boiling Milk or Cream

METHOD

1. Preheat oven to 425F. Peel the Potatoes & slice them 1/8 inch thick. Place in cold water. Drain until ready to use.

2. Rub the baking dish with cut Garlic. Smear the dish with 1 tablespoon of the Butter.

3) Drain the Potatoes & dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the Salt, Pepper, Cheese, & Butter.

4) Arrange the remaining Potatoes over the first layer & season. Spread on the rest of the Cheese & divide the Butter over it. Pour on the boiling Milk.

5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the Potatoes are tender, the Milk is absorbed, & the top is a golden brown.