Ingredients: Wine (for drinking while you are peeling and slicing potatoes)...I like a nice valpolicella for kitchen work. Something light, fragrant and fruity.
The rest of the ingredients: 4 pounds of potatoes, peeled, sliced about 1/2 inch thick 4 cloves garlic minced One normal sized onion chopped 2 cups 1/2 and 1/2 2 cups milk
1/4 cup butter Salt and pepper Some grated cheese if you like that sort of thing.
Preheat oven to 400. Put the first set of ingredients and a bit of salt in a big soup pot. Bring to a light boil. You need a big pot because the milk gets all foamy. Stir gently and occasionally until the potatoes are tender but not falling apart. (15 min or so) Meanwhile...butter a large baking dish like a big rectangular Pyrex one or something pretty if you have it. If your dish isn't big enough the potatoes will bubble over into the bottom of your oven and make a mess. Pour the tender potato mixture into the buttered dish. Pepper on top if you like it. Bake for about 15 minutes. Sprinke cheese on top in the last 5 minutes if you're using it ...gruyere is good. Eat and enjoy.
