Cheese Scalloped Potatoes
|Garlic||1 Clove (5 gm), bruised|
|Potatoes||6 Large (Or 8 Medium Sized)|
|Grated cheese||2 Cup (32 tbs) (May Use Swiss)|
|Sesame seeds||1⁄2 Cup (8 tbs), toasted, if desired|
|Hot milk||1 1⁄4 Cup (20 tbs)|
Rub a large shallow baking dish with the bruised garlic, then oil it lightly.
Without peeling the potatoes, slice them on the slicing side of a four-sided grater, or slice very thin with a sharp knife.
Place 1/2 of the slices on the bottom of the baking dish; sprinkle with 1 cup of the grated cheese, dot with 1 1/2 tablespoons butter, and sprinkle the 1/2 cup of sesame seeds over. Add some salt and paprika. Repeat the layers (except there won't be another layer of sesame), using the remaining potatoes, cheese, and butter, plus more salt and paprika.
Pour the 1 1/4 cups of hot milk into the dish. Bake in the upper third of the oven at 425°F for about 25 minutes, until the potatoes are tender, and the top is lightly browned and crusty.