1 tsp butter (softened)
1 cup heavy or whipping cream
1/3 cup milk
1 large garlic clove (peeled and crushed)
1 tsp salt
1/8 tsp freshly ground pepper
2 lbs russet potatoes (peeled and sliced 1/8 inch thick)
1 cup coarsely shredded WSU Cougar Gold cheese
1/4 cup finely shredded parmesan cheese
Heat oven to 350 degrees.
Butter a 2 quart shallow baking dish.
Dry potato slices on paper towels, to absorb extra moisture.
cream, milk, garlic, salt and pepper in small sauce pan over
medium-high heat, until small bubbles appear around the edge
of the pan. Remove from heat and let stand 10 minutes.
Arrange half of the potatoes in overlapping slices along the
bottom of the prepared dish.
Pour half the cream mixture over the potatoes, then sprinkle
with half of the cheeses.
Repeat with remaining potatoes, cream mixture, and cheeses.
Bake 60 to 70 minutes, until top is a deep brown and potatoes
are tender when pierced with a knife.
PO Box 641122, Washington State University, Pullman WA 99164-1122, 800-457-5442,