| Cuisine: Mexican | Type: Side Dish | Serves: 6 |
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Source:
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La Casa Sena |
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Attributes:
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Comments:
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Serving Suggestions:
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Great with Grilled Lamb Chops with Peach and Green Chile Salsa. |
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Ingredients:
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5 baking potatoes, thinly sliced 2 cups half-and-half 2 cloves garlic, minced Salt and freshly ground black pepper to taste Ground nutmeg to taste 1-1/2 cups (4 ounces) grated Monterey Jack cheese 3 tbs. unsalted butter, cut into small die |
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Instructions:
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1. Preheat oven to 350°F. Butter a gratin dish or ovenproof dish. 2. In a heavy-bottomed saucepan, combine the potatoes, half-and-half, garlic, salt, pepper, and nutmeg, and gring the mixture to a boil. Reduce the heat and simmer for 5 minutes. Remove the saucepan from the heat and drain the potatoes, reserving the liquid. Place half the potatoes in the gratin dish. Sprinkle half of the cheese over the potatoes. Add the remaining potatoes and sprinkle with butter and remaining cheese. Pour the cooking liquid over the potatoes and cheese so it just covers them. 3. Bake the gratin in the oven for between 30 and 40 minutes or until browned on the top. |
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Related recipes:
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Grilled Marinated Lamb Chops with Peach and Green Chili Salsa |
2001-07-06