Garlic and Cheese Potatoes Casserole
Ingredients:
Yield
1 casserole
3 -4 large potatoes, uncooked
1 cup grated aged cheddar cheese (to taste)
4 -5 garlic cloves, crushed
1 cup milk
1 egg, beaten
INSTRUCTIONS:
The Pan:
- Large oven dish, must be at least 6 inches deep.
- If not this deep, make sure it is large around 4" deep.
- A large disposable foil casserole pan should work fine.
- Peel (or not) and slice potatoes to no thicker than a dime (2-3mm).
- Layer the bottom of your oven dish with 2-3 layers of potatoes.
- Cover potatoes with a thick layer of grated cheese.
- Crush one clove of garlic over the top of the cheese, spreading out evenly.
- NOTE: If you know how much cheese and garlic you WILL use, just crush the garlic and mix it with the cheese to make spreading easier.
- Continue to do this 3-4 times depending on how deep your oven dish is.
- End up with a cheese and garlic layer to finish, not potatoes.
- Mix milk and egg together and pour over the top of the cheese.
- Bake at 180º C (350º F) until potatoes are soft and cheese topping is browned off.
- Cooking time will vary depending on number of layers and thickness of potato slices.
Source: food.comcom
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