Potato Gratin (Gratin Dauphinois)

• 1 large clove garlic, peeled & halved
• 3 lbs Yukon Gold potatoes, peeled & sliced to 1/8-inch thickness
• 3 cups milk
• 2 large eggs, lightly beaten
• 1½ tsp salt
• Freshly ground black pepper, to taste
• 1 cup grated Gruyère cheese
• 1/2 cup crème fraîche

Directions:

Preheat the oven to 400ºF. Rub the inside of a large, oval gratin or glass baking dish (9x13) with the garlic. Use a food processor or mandoline to finely slice the potatoes. Arrange the potatoes in an even layer in the prepared pan.

Combine the milk, eggs, and salt and pour over the potatoes. Sprinkle generously with pepper. Bake about 55 minutes or until golden. At this point, set aside to cool and refrigerate, if needed. When ready to serve, top with the grated cheese, then dab the gratin with the crème fraîche. Return to the oven, and bake until top is very crisp and golden, about 15 minutes.

Makes 8 servings

Per 4.9-oz serving: 147 calories; 39% calories from fat; 6.5g total fat; 3.8g saturated fat; 42.9mg cholesterol; 258mg sodium; 17g total carbohydrates; 6g protein