Yield: 6 servings
Prep Time: 25 min
Cook Time: 1 hr, 30 min
Here's a quick and easy recipe for potatoes. Hint: Leftovers are good with breakfast as a side to eggs!
5 medium Russet potatoes
salt, to taste
4 large garlic cloves, chopped finely
1 1/2 cups milk
1/3 cup heavy whipping cream
1. Preheat oven to 325 degrees F. Butter 8x8x2-inch baking dish. (photo above shows the recipe doubled in a larger oval pan)
2. Peel and slice potatoes (about 1/4-inch thick). Place layer in baking dish; lightly season with salt and sprinkle with some garlic. Repeat layering with remaining potatoes and garlic. Pour milk evenly over potatoes. Bake, covered, for 45 minutes.
3. Remove the cover, drizzle cream over potatoes, then return to oven and bake 45 minutes longer (uncovered).
4. Serve hot; or if not serving right away, cool potatoes, cover snugly with foil and freeze until needed.