Scalloped Potatoes Dauphinaise - cooking recipe

Ingredients

1 clove garlic, chopped
2 1/2 lb. potatoes, sliced
1 1/2 c. grated Swiss cheese
6 Tbsp. butter, cut up
1 tsp. salt
1/8 tsp. pepper
1 1/4 c. milk

Preparation

Rub garlic over bottom and sides of large shallow baking dish. Pat potatoes dry with paper towels.
Layer half the potatoes, cheese, butter, salt and pepper in baking dish.
Repeat layers. Pour in milk around sides of dish.
Bring to a boil over low heat. Bake at 425\u00b0 for 20 minutes or until potatoes are almost tender. Remove excess liquid with bulb baster.
Bake for 5 minutes longer or until potatoes are tender, liquid is absorbed and top is browned.
Yield:
8 to 10 servings.