Yields 6 servings

  • 1 clove garlic, lightly crushed
  • Olive oil cooking spray
  • 1 pound (454 g) Yukon gold potatoes, unpeeled and thinly sliced (about 3 potatoes, about 1/8-inch, or 3 mm thick – a mandolin works beautifully for this)
  • 1 small yellow onion, thinly sliced
  • Salt and fresh-ground black pepper, to taste
  • 3/4 teaspoon thyme
  • 1 teaspoon granulated garlic
  • 1 cup (120 g) grated Gruyere cheese
  • 3 tablespoons fresh grated Pecorino Romano or Parmesan cheese
  • 1 egg
  • 1 can (12 ounces, or 355 ml) evaporated skim milk
  • 1 tablespoon butter, quartered

Preheat the oven to 350 F (180 C, or gas mark 4)

  1. Using a heavy hand, rub the crushed garlic all over the inside of a shallow casserole dish or 7 x 11-inch (18 x 28-cm) baking dish.
  2. Spray the dish with olive oil and lay dowqn one-third of the sliced potatoes in a neat layer covering the bottom. Spread half of the sliced onion on top in an even layer, season lightly with salt and pepper, half the thyme and half the garlic. Sprinkle 1/2 cup of the Gruyuere and 1 tablespoon of the Pecorino evenly over the onions, and top with another one-third of the potatoes in an even layer. Cover with the remaining onion slices, and season lightly with salt, pepper, and the remaining halves of the thyme and garlic.
  3. Top with 1/4 cup of the Gruyere, and 1 tablespoon Pecorino. Cover with the remaining potatoes.
  4. In a small bowl, whick the egg into the evaporated milk until well-incorporated and gently pour the mixute over the potatoes. Top with an even layer of the remaining 1/4 cup Gruyere and 1 tablespoon Pecorino. Add the 4 small pieces of butter, seal with aluminum foil, and cook for about 40 minutes.
  5. Remove the foil and continue to bake for another 15 to 20 minutes, until the potatoes are tender and the cheese on top is lightly browned. Let rest for 10 to 15 minutes before serving; the sauce will thicken slightly as it cools.

Yields: 6 servings

Per serving: 233 calories, 10 g fat (38% calories from fat), 15 g protein; 23.3 g carbohydrate; 2 g dietary fiber; 67.4 mg cholesterol; 184 mg

– from the book, “The 150 Healthiest Comfort Foods on Earth,” by Jonny Bowden, Ph.D., C.N.S., and Jeanette Bessinger, C.H.H.C.

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