Served as side dish. Vegetarian dish. Speciality: Easter Side Dishes

1 lb. russet Potatoes, peeled and cut into 1/4-inch slices

1/2 Cup Milk

2 Garlic Cloves, minced

1/4 teaspoon Salt

1/8 teaspoon ground Pepper

1 1/4 teaspoon Cornstarch

1/2 Cup grated Gruyere or Swiss Cheese

1/4 Cup dried white Breadcrumbs

1/4 Cup freshly grated Parmesan Cheese

2 Tablespoon Basil Chiffonade (thin Ribbons)

1/4 Cup diced green Onion

Vegetable cooking spray

Combine the potatoes, milk, garlic, salt and pepper in a medium saucepan or deep frying pan. Simmer until the potatoes are nearly fork-tender. Combine the cornstarch with 1 tablespoon water. Add to the potato mixture and simmer until thickened, about 2 minutes. Add the Gruyere. Spray a 1-quart casserole dish with the cooking spray. Spoon the mixture into the prepared dish. Mix the bread crumbs and Parmesan; sprinkle the mixture on top of the potatoes. Bake at 350°F. until golden brown, about 15 minutes. Garnish with basil and green onions. Let rest about 10 minutes before serving.

Serves: 6

You may also be interested in ...