This is a traditional regional French dish typically made with potatoes and cream, slowly cooked in the oven. Needless to say my version is not so rich! I make it with skim milk but because I give it time to simmer first on the stove and then finish baking it in the oven, the milk becomes as thick and luscious as cream and I add just a little bit of comté or gruyère cheese to give it that rich savory taste. The result is just delightful! It is so simple to make too!
- 3 medium firm potatoes yukon is best skin on, rinsed and dried
- 3 cups organic skim milk
- 3 cloves garlic thickly sliced
- 1 Tbsp regular smart balance organic
- 1/2 tsp coarse salt
- 1/3 cup grated gruyère or comté*
Preheat the oven to 350.
Using a mandoline, cut the unpeeled potatoes into thin slices (watch out for your fingers!). You can use a food processor with the right attachment instead. You can of course slice them by hand but really try to slice them as thin as you can! Do NOT rinse the potatoes once they are sliced (you will need that starch to thicken the milk)!
Use a large shallow pan that can go both on top of the stove and in the oven.
Melt the smart balance in the pan on the stove and add the garlic and thinly sliced potatoes in one layer, as much as possible and cook for 1-2 minutes, uncovered.
Pour the milk over the potatoes, making sure that the potatoes are all covered, and add the salt.
Continue to cook on low heat, partially covered for 35 minutes (you'll have to monitor it for the first 5 minutes as it may spill, so you you can lift the lid for a couple seconds to prevent it but after that, you can keep it covered with a little room for air and it will be fine)
Uncover the pan and sprinkle with the cheese.
Transfer the pan to the preheated oven and bake for another 20 minutes.