Mickey Potatoes…..

These are “Mickey Potatoes,” named after my dear friend Mickey.  Being invited to her home for dinner is such a treat, she is an outstanding cook, baker, and friend.  Over the years, I have made these potatoes over and over again.  They are by far the most decadent and delicious potato I’ve ever had.  They are actually better the next day, so if you’re planning a barbecue, make them a day ahead and simply warm in the oven uncovered at 350′ for about 30 minutes.
Mickey and her husband Randy are avid travelers.  The photo above was taken in Turkey at Ephesus, an ancient Greek ruin.
Mickey Potatoes

2 teaspoons softened butter
1 large clove garlic, crushed
1 ¼ lb. Yukon gold potatoes, peeled and thinly sliced
12 oz. shredded Gruyere Swiss cheese
Salt and pepper
1 cup milk
1 cup heavy cream

1) Preheat oven to 375’. Generously butter a 2 quart baking dish. Crush garlic into dish and spread evenly around bottom.
2) Layer potatoes, salt and pepper, and Swiss cheese. Repeat, reserving plenty for the top.
3) Pour cream and milk over potatoes. Place in preheated oven for 50-60 minutes. Allow to sit for 15 minutes before serving.

Thank you Mickey!

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  1. […] the next day.  I acquired this spectacular potato recipe from my friend Mickey.  I call them “Mickey Potatoes.”   I normally only serve this decadent recipe a couple of times a year as the recipe calls for […]