The starch in the potatoes, the flavorful stock, and the grated cheese form a thick, creamy sauce that binds the tender potato slices under a crusty top.
4 large baking potatoes, scrubbed but not peeled
3 large clove garlic, minced
4 TBS freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
1 ½ c. low-sodium vegetable or chicken stock
Preheat oven to 400 degrees. Grease 9×13 baking dish.
Slice the potatoes paper-thin (I use a mandolin). Do not soak in water; slice just before using.
Layer one-third of potato slices in the baking dish, overlapping as necessary. Sprinkle with half the garlic, one-third of the Parmesan, salt and pepper. Pour one-third of the stock over the potatoes. Repeat to form two more layers, using remaining garlic in second layer. With a broad spatula, press the top layer down into the liquid.
Bake in the preheated oven for approximately 1½ hours, until the potatoes are tender, the liquid has cooked down to a thick sauce, and the top is brown and crusty.
Note: can be made the morning of or the day before and reheated in 375 F oven.
Adapted from Slim Cuisine by Sue Kreitzman, 1991