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Categories:Viewed: 58 - Published at: 8 years ago
Ingredients
- 6 cups potatoes, peeled sliced lengthwise and sliced into 1/8 inch slices (any variety will do; Idaho, Yukon Gold, White Rose, Red...)
- 4 cups whole milk (you can use Half and Half, for a thicker, richer version)
- 2 tablespoons unsalted butter
- 1 tablespoon finely diced shallot
- 12 teaspoon freshly grated nutmeg, to taste
- kosher salt
Method
- On stovetop, melt butter in a large, heavy bottomed pot.
- Stir in shallots and cook very gently for about 1 minute.
- Add potato slices and toss to coat with the butter.
- Add nutmeg and toss.
- Cover with milk and lower heat to simmer.
- Gently stir the pot a few times to make sure the bottom does not scorch, the potatoes will break up a little, but they still taste good.
- After milk cooks down and potatoes are soft, transfer to oven caserole dish and finish in 350 degree oven for about 20 minutes or until it's as thick as you like it.
- Serve.
