Classy Potatoes – Gratin Dauphinois

Gratin Dauphinois

1 garlic clove, halved

cooking spray

6 peeled red potatoes (2 pounds), cut into 1/8 slices

Make sure to weigh potatoes as sizes vary.  A mandolin can be used to slice potatoes.

2 Tablespoons butter melted

To save time, I just cut the butter into tiny pieces and divide amongst the potatoes.

1/2 teaspoon salt

1/8 teaspoon black pepper

1/2 cup shredded Gruyere cheese

I usually use more, because it is so good!

1 cup of fat-free milk

Preheat to 425 degrees

Rub an 11 X 13 baking dish with the cut sides of the garlic, then discard.

I use more garlic, 2 or 3 cloves.

Spray pan

Layer half of the potatoes in dish and top with half of the butter, salt, pepper and half of the cheese.

Repeat the layers

Bring milk to boil over low heat.

I start the milk on low when I begin to slice potatoes to save time.  I find it does not need to boil, just steam.

Pour milk carefully on potatoes making sure not to move the cheese.

Bake 40 minutes or until done.

This is a delicious classy dish and completely GF.  For a weeknight meal, I like to serve it with a ham slice and green beans.  It goes with many other meats.  I love it left over. It travels well and can be re-heated in the microwave.

adapted from Cooking Light

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