Take several cloves of fresh garlic, peel, crush and chop fine.
Take some red boiling potatoes (do not use baking potatoes), peel and slice medium thin into a bowl of cold water. This stops them from browning while you prepare the other ingredients. It also removes some of the starch.
Take a casserole dish and rub butter all over the inside.
Sprinkle in some of the garlic, then dry some potatoes and add a layer, then sprinkle on more garlic, grind on some fresh pepper and a pinch of salt, then add a few small chunks of butter, then sprinkle with grated Italian Parmigiano-Reggiano (Parmesan) cheese.
Repeat. Twice.
Add whole milk until the potatoes are half covered. Add a splash of cream.
Cover the casserole with aluminum foil and bake at 350F until the potatoes are tender. Then remove the foil and broil for a few minutes to brown. Be careful not to burn.
Tech Notes:
As with all cooking, the quality of the ingredients makes a big difference. Try to get the best you can.
Buy the garlic from a farmer's market. Use real imported Italian cheese. Use organic whole milk or cream.
The type of potato make a big differnce. And so does peeling them.
Content written and posted by Ken Abbott abbottsystems@gmail.com
Like this post? Please share it by clicking one of the share buttons below!