this or this or this or this radical way of serving potatoes. I should have made him scalloped potatoes, however. Considering his love of both garlic and potato, I'm sure these would have been a hit.
Aside from the slicing, scalloped potatoes are really quite simple (I do sometimes wish I had one of those fancy vegetable slicers). You don't need any weird ingredients, and they only take about 25 minutes to bake. And they're very, very good. Especially the browned ones on the top...I may have been known to snitch the top layer when no one was looking...
Recipe by Kelly
Pictures by Kelly
8 cups potato, peeled and sliced 1/8 inch thick
1 1/2 cups milk
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
- Preheat oven to 425 degrees F. Generously grease a 9 x 13 inch pan with butter; then rub with garlic.
- Layer potatoes in pan (about 2 layers deep) and sprinkle with salt, pepper, and small chunks of butter. Repeat process. Pour milk over the top (it should fill about 3/4 of the pan). Bake 20-25 minutes, or until potatoes are tender.