You can still get the same rich creamy flavor in this classic potato dish, but less fat and calories by using skim milk. Any fresh herb can be sprinkled on top, such as chives, parsley or tarragon. This dish can be made ahead before baking. Cover and chill until ready to bake, and bake about 10 minutes longer.
1 tablespoon butter
2 pounds all-purpose potatoes (about 4)
3 cups milk (whole, reduced-fat, or skim)
1 small onion, sliced thin
2 teaspoons salt
½ teaspoon pepper
1 ½ cups grated Gruyere, Jarlsberg or Swiss cheese
Preheat oven to 400’F. Generously butter a 2-quart baking dish.
Peel and slice the potatoes about ¼ inch thick. Put them in a large deep skillet with the milk, onion, salt and pepper. Simmer the mixture for 5 minutes, stirring.
Transfer ½ the mixture to the baking dish and sprinkle with ½ the cheese. Top with the remaining potato mixture and cheese.
Bake, uncovered for 25 to 30 minutes or until the top is golden.
From Leslie Glover Pendleton