milk, butter, s/p
topped with parmesan
Start with the sliced potatoes, milk, and butter in a deep sautee pan. Milk should be covering the potatoes. Add butter (approx. 2tbsp~), s/p, and move around every once in awhile. They are ready to move to a baking dish (like what is pictured to the left) when the milk has thickened, and has begun to catch to the potatoes. I only had grated parmesan in the fridge (typically I like to use swiss), so I sprinkled some on top.
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