10 medium peeled Yukon Gold potatoes, sliced thinly. I used my food processor attachment at 2mm 2.5 tbsp butter salt and fresh pepper to taste 1 clove of garlic, or if you are a garlic lover (like me) 2 cloves minced or microplaned (if you don’t have cloves, 1/2-1 tsp garlic powder) 1 cup shredded reduced fat Cheddar or Gruye cheese or a combo of both 1/4 cup large grate parmesan cheese 2 cup fat-free milk 1 bay leaf pinch freshly grated nutmeg 3 tsp thyme 2 tsp dijon mustard
1 green onion, thinly sliced for garnish
Preheat oven to 425°F. Spray a 9″x 13″ baking dish with cooking spray.
In a large bowl add potatoes, salt, & fresh cracked pepper. Toss well so everything is coated.
The placement of the potatoes will happen in 4 different batches. First batch take 1/4 of the potatoes and layer them on the bottom of the pan.
Add 1/4 of the cheese on top, repeat until all potatoes and cheese are in pan.
In a small saucepan, bring milk, butter, dijon mustard, thyme, bay leaf and nutmeg to a boil over medium heat stirring very frequently so it does not scald; pour over potatoes (remove bay leaf)
Top with the Parmesan cheese and green onions.
Bake uncovered, for 40 – 50 minutes (depending on how thick your potatoes were) or until potatoes are tender.