, Muskogee, OK

May 23, 2009



2 cloves garlic
1 tablespoon unsalted butter
1 cup grated Swiss cheese
1 cup grated Parmesan
1 1/2 cups heavy cream
1 1/2 cups low sodium chicken broth
2 teaspoons dried thyme
1/4 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon pepper
4 medium potatoes, peeled and sliced thin
4 sliced English muffin bread, torn into pieces

Heat oven to 350°.
Cut one clove of garlic in half and run on bottom and sides of a 2-quart casserole dish.
Rub sides and bottom of dish with butter.

Combine cheeses in bowl and set aside.
Mince remaining garlic and place in a large saucepan with cream, broth, thyme, nutmeg, salt and pepper to boil.
Reduce heat and simmer until liquid is reduced, about five minutes.

Remove from heat and gently stir in potatoes.
Layer half the potato mixture in the casserole dish.
Sprinkle with half the cheese, top with remaining potato mixture.
Remove crusts from bread and tear into bite-sized pieces.
Place bread on potatoes and press flat with spatula.

Bake for 40 minutes; sprinkle with cheese and continue baking until golden and bubbly, about 25 more minutes.
This and the next two recipes adapted from this month’s Cook’s Country magazine and traditional recipes. If you have not visited the wonderful Cook’s Country Web site, go to for great recipes and culinary inspiration.