5 large potatoes
1 cup of fresh or long-life milk (240 g)
1 cup of milk (or more as needed)
3 tablespoons of butter or margarine
1 clove of garlic, minced (cut in half)
Salt and black pepper to taste
1/2 cup of grated cheddar cheese
4 tablespoons of grated Parmesan cheese
Fresh parsley, chopped for garnish
5 large potatoes
1 cup of fresh or long-life milk (240 g)
1 cup of milk (or more as needed)
3 tablespoons of butter or margarine
1 clove of garlic, minced (cut in half)
Salt and black pepper to taste
1/2 cup of grated cheddar cheese
4 tablespoons of grated Parmesan cheese
Fresh parsley, chopped for garnish
Prepare the potatoes by peeling and cutting them into large chunks
Season with salt and black pepper to taste
While preparing the potatoes, bring the milk and cream to a simmer over low heat
Reduce the heat and let it cook slowly for 1 minute
Preheat the oven to moderate temperature (180°F)
Use 2 tablespoons of butter to grease a baking dish that is about 25-30 cm in diameter
Mince the garlic and spread it evenly over the potatoes
Arrange a layer of potato slices, sprinkle with a bit of cheddar cheese
Repeat the layers, finishing with a decorative top
Carefully pour the milk and cream mixture over the potatoes, making sure to cover about half the height of the potatoes
Sprinkle the remaining cheddar cheese and Parmesan cheese on top, followed by the remaining butter pieces
Bake until the potato is cooked through and the surface is golden brown
Garnish with chopped parsley and serve warm
Serves 8.
