1 1/2 cups half-and-half, divided
3 tablespoons all-purpose flour
6 ounces shredded Swiss cheese or crumbled goat cheese
1 1/4 cups reduced fat milk
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1 teaspoon salt
1 teaspoon freshly ground black pepper
1/ 4 teaspoon ground nutmeg
3 garlic cloves, minced
1 tablespoon fresh chopped thyme or 1 teaspoon chopped rosemary
8 cups thinly sliced Yukon gold potatoes, peeled if desired (about 4 pounds)
1 cup panko bread crumbs mixed with a few tablespoons grated Parmesan cheese, optional
Makes 12 servings.
Preheat oven to 400 degrees. Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Whisk in the remaining half-and-half, cheese, milk, salt, pepper, nutmeg, garlic and thyme or rosemary.
Arrange half of the potato slices in a single layer in an 11-by-7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake for 40 minutes.
Sprinkle on the panko bread crumb mixture and continue baking 20-30 minutes more or until potatoes are tender and golden brown at the edges. Remove from oven and let stand 15 minutes before slicing. Cut in squares or other shapes.
Nutritional information per serving: 225 calories (31 percent from fat), 8 grams fat (5 grams saturated fat), 31 grams carbohydrates, 9 grams protein, 256 mg sodium, 25 mg cholesterol, 197 mg calcium, 3 grams fiber.