Indigenous to the Americas, the Incas had been growing potatoes since between 8000–5000 BCE. After subjugating Peru in 1536, the Spanish brought the potato back to Europe. A half century later, in 1589, Sir Walter Raleigh brought potatoes to Ireland. The first potato crop recorded in the United States grew near Londonderry, New Hampshire, in 1719. The crop and its popularity spread, and various regions of the United States introduced new ways of cooking the potato. This French-inspired variation includes thin slices of potato baked in a mixture of seasoned cream and topped with melty cheese.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat the oven to 400°F and grease a large casserole dish using nonstick cooking spray.
- Combine the butter, milk, cream, flour, salt, pepper, and nutmeg in a bowl.
- Spread the potato slices in an even layer across the bottom of the casserole dish.
- Pour the milk mixture over the potatoes.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 30 minutes.
- Remove the casserole from the oven, sprinkle it with both cheeses, and return to the oven to bake for 10 minutes, until cheese is melted.
- Serve hot.
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