Parmesan Potato Gratin

By Nanasjoy

Here's an elegant, light variation on the usual creamy scalloped potatoes. The high starch content of Yukon Gold potatoes helps the slices stay together.

Ingredients

• 1 clove garlic halved
• 1 1/4 cups grated Parmesan cheese
• 3/4 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 tsp white pepper
• 7 Yukon Gold potatoes, peeled
• 1/4 cup butter
• 1 1/2 cups vegetable stock

Preparation

Step 1

Rub sides and bottom of 13x9 glass baking dish with cut side of garlic then discard.

In a small bowl, combine cheese, salt, nutmeg and pepper. Using mandolin or slicer attachment on food processor, very thinly slice potatoes. Arrange one-third in overlapping layers in dish. Dot with one-third of the butter, sprinkle with one-third of the cheese mixture. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.

In microwaveable liquid measure, microwave stock at high for 2 minutes or until hot, pour evenly over potatoes. Dot with remaining butter. Sprinkle with remaining cheese mixture.

Cover with foil and roast in 350F oven for 1 hour. Uncover and roast until tender and knife inserted in bottom pierces potatoes easily, 45 minutes.(Make ahead-Let cool, cover and refrigerate for up to 2 days. Cover and reheat in 375F oven for 30 minutes.