Potato Gratin

From Blue-Cheese Crusted Tenderloin Of Beef recipe

Makes 6 servings.

1 pound russet potatoes, peeled and cut into ¼-inch slices
1 cup whole milk
1 cup heavy cream
1 garlic clove, minced
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black
pepper, or to taste
½ cup Gruyere cheese, grated
3 tablespoons bread crumbs
3 tablespoons Parmesan cheese

Combine the potatoes, milk, heavy cream, garlic, salt and pepper in a large saucepan. Simmer until the potatoes are three-quarters cooked, about 8 to 10 minutes.

Remove the potatoes from the heat and stir in the Gruyere.

Pour the potatoes into a small, shallow pan. Combine the bread crumbs and Parmesan and scatter evenly over the potatoes. Bake in a 350°F oven until golden brown, about 30 minutes.

Allow the potatoes to set for 5 to 7 minutes before slicing.

Nutrition information per serving (potatoes): 300 cal., 8 g pro., 24 g carbo., 22 g fat, 410 mg sodium, 75 mg chol., 1 g fiber.