4medium russet or Yukon Gold potatoes or 6 red potatoes
1/2cup milk, divided
1cup shredded cheese
Salt and pepper
Wash potatoes and cut thin coin shaped slices approximately 1/8-inch thick
Pour enough milk into the microwave-safe dish to just cover the bottom.
Lay potato slices on bottom of dish, covering bottom. Sprinkle with salt and pepper. Top with thin layer of shredded cheese.
Repeat layering of ingredients until all potatoes have been added to the dish. When final layer of potatoes have been added and seasoned, pour remaining milk over ingredients before adding the last of the cheese.
Cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent.
Microwave for 10 minutes on high (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave and serve.
Note: In addition to cooking the potatoes, the microwave energy will actually raise the temperature of the cheese to the same level as a conventional oven, causing the cheese and the potatoes to slightly brown.
If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in the cover as the airtight nature of the seal may create too much pressure for the ideal cooking environment.