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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 large russet potatoes, peeled,sliced about 1/4 inch,crosswise |
1 quart whole milk |
1/4-1/2 cup butter |
2 cloves garlic, peeled,minced |
1 bay leaf |
nutmeg (a few scrapings) |
salt & pepper |
1 cup grated parmesan cheese |
Directions:
1. Bring all ingredients to a boil, except the cheese.
2. Place potato mixture in an oven going casserole, top with cheese and bake uncovered at 375 degrees for 45 minutes to 1 hour- until slightly browned and very bubbly.
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