KEY INGREDIENTS
INGREDIENTS
- ●1 tablespoon unsalted butter
- ●2 cloves garlic, finely chopped
- ●1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon
- ●1/4 teaspoon ground black pepper
- ●1 can (7.6 fluid ounces) NESTLÉ Media Crema
- ●2/3 cup NESTLÉ® CARNATION® Evaporated Milk
- ●4 pounds (about 10 to 12) russet potatoes, peeled and thinly sliced
- ●1/2 cup shredded Oaxaca cheese
MAKE IT
Step 1
Preheat oven to 400° F. Grease 13 x 9-inch baking dish with some of the butter.
Step 2
Place remaining butter in a small saucepan. Melt over medium heat. Add garlic, bouillon and pepper. Cook for about 1 minute or until fragrant. Add media crema and evaporated milk; cook, stirring frequently, for 2 minutes.
Step 3
Place half of sliced potatoes evenly in prepared dish. Pour half of media crema mixture over potatoes. Place remaining potatoes evenly over the top; pour remaining media crema mixture over. Sprinkle with cheese. Cover with foil.
Step 4
Bake for 30 minutes. Remove foil; bake for an additional 25 to 30 minutes or until cheese is golden. Season with pepper. Sprinkle with fresh thyme leaves, if desired.