Saturday, December 8, 2012
It's early yet, but so far, this holiday season is a fail. The weather here has been wildly swinging between 50-60s and vaguely below freezing, but the precipitation insists on coming only on the warmer days, leaving us with a damp, foggy December. My best Christmas CDs have mysterious gone missing and not a single decoration graces my home. Plus, for the first time I no longer have a working VCR so I can't watch Mikhail Baryshnikov and Gelsey Kirkland dance the Nutcracker. Bah Humbug. At least I can have some comforting warming potatoes. Not nearly as good as having elves come and deal with my shopping, wrapping, decorating, baking and movie viewing situation, but delicious and soothing nonetheless.
2 Russett Potatoes, sliced thin (use a mandolin if you're unsure of your knife skills)
1/2 C half and half
1 C whole milk
1/8 t nutmeg
1 t salt
pepper to taste
1 C grated cheese (cheddar is what I used, but jack would be great too!)
Preheat your oven to 400 F. Thoroughly butter an 8 by 8 baking dish. Arrange the slices of potato in layers in the baking dish. In a bowl, whisk together the half and half, milk, nutmeg, salt and pepper. Pour this over the potatoes. Pop in the oven for 20 minutes. Check. If the milk seems to be evaporating too much you can cover it. Otherwise, leave it uncovered. Bake another 30 minutes. Sprinkle the cheese over the top and pop it back in until the cheese is melted and bubbling.