Ingredients for Pommes De Terre Au Lait
- 2 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 2 cups whole milk
- 4 tablespoons butter
- Salt
- Black Pepper
- 4 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons fresh parsley, chopped
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How to Make Pommes De Terre Au Lait
- Peel and dice 2 lbs Yukon Gold potatoes into 1-inch cubes.
- In a large skillet, melt 4 tablespoons of butter over medium heat. Add 4 cloves of minced garlic and 2 teaspoons of fresh thyme leaves. Cook for 1 minute until fragrant.
- Add the diced potatoes and 2 cups of whole milk to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender but not mushy, stirring occasionally to prevent sticking.
- Preheat oven to 350°F (175°C).
- Transfer the potato mixture to a greased 1 1/2-quart baking dish.
- Sprinkle 1 cup of shredded Monterey Jack cheese evenly over the potatoes.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Garnish with 2 tablespoons of fresh chopped parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
5g
Fat
55g
Carbs
11g
