Gratin Dauphinois (scalloped potatoes with milk, cheese, and garlic)

By Grammy61

Ingredients

• 3 tbsp melted butter, divided
• 6 peeled russet potatoes (about 2 lbs), cut into 1/8 inch slices
• 1 garlic clove, minced
• 3/4 oz shredded gruyere or swiss cheese
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 cup 2% low fat milk, heated

Preparation

Step 1

Preheat oven to 425 degrees. Spread an 11X7 inch baking dish or gratin dish with 1 tbsp of the butter. Arrange half the potatoes in dish, sprinkle half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes. Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned