Scalloped Potatoes




1 teaspoon. butter,softened. 1 large clove garlic, peeled. 1⅓ cups milk. 1 teaspoon. salt. ⅛ teaspoon. ground pepper. 2 pound Russet potatoes, peeled and cut into ⅛- inch thick slices. 1 cup crumbled Greek feta cheese. ¼ cup finely shredded Parmesan.

Nutritional information

No nutrition information available


Heat oven to 350 F. butter a 2-quart baking dish and set aside. Lightly crush garlic with side of a knife. heat milk, garlic, salt, and pepper in small saucepan over medium-high heat, until small bubbles apear around edge of pan. Remove from heat and let stand for 10 min. discard garlic. Arrange half the potatoes in overlapping slices on the botom of prepared baking dish. sprinkle half the cheeses and pour half the milk mixture. repeat with remaining potatoes, cheeses, and milk. Bake 60-70 min, or until top is deep brown and potatoes are tender.