Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -Sue Woodward |
| 6 larges | Baking potatoes |
| 1 large | Garlic clove; minced |
| 2 teaspoons | Salt |
| 1 teaspoon | Black pepper; freshly ground |
| 1 pint | Heavy cream |
| \N \N | Milk |
| ½ cup | Gruyere or swiss cheese; shredded |
100 WORLD'S GREATEST RECIPES
Peel potatoes and drop into a bowl of cold water. Preheat oven to 300~.
Place a buttered shallow 10" baking dish directly over low heat. Dry and thinly slice one potato at a time and spread the slices in the dish. When half the potatoes are in the dish, sprinkle with garlic, 1 tsp salt, and ½ tsp pepper. Add enough of the cream to barely cover the potatoes and let cream very slowly come to a boil as the remaining potatoes are sliced and spread in the dish.
When all the potatoes are in the dish, add remaining cream, and a little milk if necessary, just to cover potatoes. Sprinkle with the remaining salt and pepper. Bring cream to a gentle boil, then put the baking dish in the preheated oven. Bake potatoes for 1⅒/2 hours, uncovered. Sprinkle with cheese. Continue to bake 30 mins. longer. Potatoes will remain hot and creamy for quite a long time in a low oven.
Author - James Beard
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 26, 1998