Rocky Mountain Recipes 11-9-09 | TheFencePost.com

Rocky Mountain Recipes 11-9-09

2 Tbsp. Butter

3 lbs. Yukon gold potatoes

1 Garlic clove, minced

1-1/4 c. Milk

1 c. Heavy cream

1-1/2 t. Salt

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1/4 t. Nutmeg, freshly grated

1 Bay leaf

3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees. Peel and slice potatoes into 1/8-inch thick rounds; place in cold water as you go to prevent dicoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring milk mixture to a simmer over medium heat then pour into a buttered baking dish; discard bay leaf. Drain potatoes and transfer to baking dish and toss with milk mixture, pressing down gently to distribute potatoes evenly. Season with pepper, dot with butter and sprinkle with cheese. Bake for 45-50 minutes or until potatoes are tender and the top is brown.

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Butter

3 lbs. Yukon gold potatoes

1 Garlic clove, minced

1-1/4 c. Milk

1 c. Heavy cream

1-1/2 t. Salt

1/4 t. Nutmeg, freshly grated

1 Bay leaf

3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees. Peel and slice potatoes into 1/8-inch thick rounds; place in cold water as you go to prevent dicoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring milk mixture to a simmer over medium heat then pour into a buttered baking dish; discard bay leaf. Drain potatoes and transfer to baking dish and toss with milk mixture, pressing down gently to distribute potatoes evenly. Season with pepper, dot with butter and sprinkle with cheese. Bake for 45-50 minutes or until potatoes are tender and the top is brown.

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Butter

3 lbs. Yukon gold potatoes

1 Garlic clove, minced

1-1/4 c. Milk

1 c. Heavy cream

1-1/2 t. Salt

1/4 t. Nutmeg, freshly grated

1 Bay leaf

3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees. Peel and slice potatoes into 1/8-inch thick rounds; place in cold water as you go to prevent dicoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring milk mixture to a simmer over medium heat then pour into a buttered baking dish; discard bay leaf. Drain potatoes and transfer to baking dish and toss with milk mixture, pressing down gently to distribute potatoes evenly. Season with pepper, dot with butter and sprinkle with cheese. Bake for 45-50 minutes or until potatoes are tender and the top is brown.

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Butter

3 lbs. Yukon gold potatoes

1 Garlic clove, minced

1-1/4 c. Milk

1 c. Heavy cream

1-1/2 t. Salt

1/4 t. Nutmeg, freshly grated

1 Bay leaf

3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees. Peel and slice potatoes into 1/8-inch thick rounds; place in cold water as you go to prevent dicoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring milk mixture to a simmer over medium heat then pour into a buttered baking dish; discard bay leaf. Drain potatoes and transfer to baking dish and toss with milk mixture, pressing down gently to distribute potatoes evenly. Season with pepper, dot with butter and sprinkle with cheese. Bake for 45-50 minutes or until potatoes are tender and the top is brown.

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Butter

3 lbs. Yukon gold potatoes

1 Garlic clove, minced

1-1/4 c. Milk

1 c. Heavy cream

1-1/2 t. Salt

1/4 t. Nutmeg, freshly grated

1 Bay leaf

3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees. Peel and slice potatoes into 1/8-inch thick rounds; place in cold water as you go to prevent dicoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring milk mixture to a simmer over medium heat then pour into a buttered baking dish; discard bay leaf. Drain potatoes and transfer to baking dish and toss with milk mixture, pressing down gently to distribute potatoes evenly. Season with pepper, dot with butter and sprinkle with cheese. Bake for 45-50 minutes or until potatoes are tender and the top is brown.

Marlene Maurer • Lakewood, Colo.

2 Tbsp. Butter

3 lbs. Yukon gold potatoes

1 Garlic clove, minced

1-1/4 c. Milk

1 c. Heavy cream

1-1/2 t. Salt

1/4 t. Nutmeg, freshly grated

1 Bay leaf

3 oz. Gruyere cheese, finely grated

Preheat oven to 400 degrees. Peel and slice potatoes into 1/8-inch thick rounds; place in cold water as you go to prevent dicoloration. In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg and bay leaf. Bring milk mixture to a simmer over medium heat then pour into a buttered baking dish; discard bay leaf. Drain potatoes and transfer to baking dish and toss with milk mixture, pressing down gently to distribute potatoes evenly. Season with pepper, dot with butter and sprinkle with cheese. Bake for 45-50 minutes or until potatoes are tender and the top is brown.

Marlene Maurer • Lakewood, Colo.