3 T butter, divided
6 peeled russet potatoes (about 2 lbs), cut into 1/8” slices
1 garlic clove, minced
¾ cup (3 ounces) shredded Gruyere or Swiss cheese
½ t salt
1/8 t black pepper
1 C milk, heated
1. Preheat oven to
425 deg. F. Spread an 11” by 7” baking
dish or gratin dish with 1 T butter.
2. Arrange half of
the potatoes in dish. Sprinkle with half
the garlic. Drizzle with half the
remaining butter. Sprinkle on half the
cheese and half the salt and pepper.
Repeat layers. Pour hot milk over
potatoes.
3. Bake 40 minutes or
until potatoes are tender, milk is absorbed and top is browned.
