Public recipe with member extras
Camel Milk Scalloped Potatoes
Thinly sliced potatoes baked in a camel milk and garlic cream, layered into a rich gratin.
Sides & Vegetables · Holiday Sides · Hearty Dinner Parties
What you need
Ingredients
- 3 lbs Russet Potatoes, thinly sliced
- 2 cups Camel Milk
- 3 cloves Garlic, minced
- 1/4 tsp Ground Nutmeg
- Salt and Pepper, to taste
- 1/2 cup Grated Parmesan
Method
Instructions
- Preheat oven to 375°F. Warm the camel milk with the garlic and nutmeg for 5 minutes to infuse.
- Layer the sliced potatoes in a baking dish, seasoning each layer.
- Pour the infused camel milk evenly over the potatoes.
- Cover with foil and bake 45 minutes, then uncover, top with Parmesan, and bake 20 to 25 minutes more until golden.
- Let rest 10 minutes before serving.
From The Complete Camel Milk Compendium by Aunesty Janssen
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