Butter an 8 cup ovenproof baking dish. Scatter with the garlic.
Overlap the potatoes on the bottom of the dish. Sprinkle with the cheese. Repeat the layers, finishing with cheese. Season each potato layer with salt and pepper.
Combine milk and thyme and pour over the potatoes.
Bake for 1 hour, or until the milk is absorbed and the potatoes are cooked through and golden brown on top. Serves 6.
Lucy Waverman’s Seasonal Canadian Cookbook
Author's Comments
Layered potato dishes made with or without cheese are family favorites. The liquid can be stock, milk, or even whipping cream for the richest taste.
I found that a but more seasoning could have been used, perhaps adding rosemary, chives or seasoned salt. Baking takes more than one hour. I baked them for 1 1/2 hour until potatoes were soft. Very easy to make and tasty. Will add extra seasoning next time.
Instructions
Preheat the oven to 375 F.
Butter an 8 cup ovenproof baking dish. Scatter with the garlic.
Overlap the potatoes on the bottom of the dish. Sprinkle with the cheese. Repeat the layers, finishing with cheese. Season each potato layer with salt and pepper.
Combine milk and thyme and pour over the potatoes.
Bake for 1 hour, or until the milk is absorbed and the potatoes are cooked through and golden brown on top. Serves 6.
Lucy Waverman’s Seasonal Canadian Cookbook
Author's Comments
Layered potato dishes made with or without cheese are family favorites. The liquid can be stock, milk, or even whipping cream for the richest taste.
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