- 3 1/4 Idaho potatoes
- 3 cups milk
- 1 Tbsp salt
- 1 tsp ground black pepper
- 2 Tbsp butter
- 1 1/4 cup grated cheddar cheese
Scrub and peel potatoes. Remove any eyes or green spots. Cut potatoes crosswise into 1/8-inch thick slices using a very sharp knife.
Combine potatoes, milk, salt and pepper in a large pot and simmer over moderate heat for 10 minutes or just until they begin to soften.
Butter an 11- by 9-inch baking pan. Arrange potatoes in even layers in the pan, alternating with a ladle full of the milk mixture. Top with grated cheese.
Cover pan with aluminum foil and bake in a 350F preheated oven for 45 minutes to 1 hour or until potatoes are completely tender. Remove foil and bake for an additional 15 to 20 minutes or until tops are lightly browned.
Remove potatoes from oven and let them rest at room temperature for 10 to 15 minutes before serving.