The original recipe is from the Best of Gourmet Cookbook. It contained lots of heavy cream. We don’t ingest heavy cream at this house. We have low-fat milk.
Healthier Potato and Blue Cheese Gratin
1.5 lb medium yellow-fleshed potatoes, such as Yukon Gold
1 cup low-fat milk
1 tablespoon cornstarch
1 garlic clove, finely chopped
.5 teaspoons sea salt
.25 teaspoon black pepper
1 ounce blue cheese, crumbled
Put oven rack in upper third of oven and preheat to 425.
Peel potatoes and slice 1/8 inch thick with slicer. Mix milk and cornstarch together in a small bowl.
Toss peeled potatoes with the milk mixture, garlic, salt and pepper in an oven proof skillet (8×8 baking dish should work fine as well). Cover with foil. Roast until potatoes are very tender, about 25 minutes.
Remove from oven. Preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until the top is browned, 1 to 3 minutes.