In the words of our founder, Ann: “I lived in Paris for 12 years and learned to love potatoes au gratin, which were usually served with grilled or roasted dishes. Of course, they were... baked with cream, but I developed this version to satisfy my craving with less fat. It uses whole milk and really is just as delicious.”
Layer the potatoes in a buttered gratin or casserole dish.
Heat the milk in a small saucepan with the nutmeg and a generous pinch of salt. When it begins to boil, pour over the potatoes. The liquid should not cover the potatoes but should come about ⅔ the way up the sides.
Sprinkle the potatoes with the cheese and then with the breadcrumbs. Place the gratin dish on a baking sheet and bake for 35 to 40 minutes or until the potatoes are soft and the top is well browned.
If it’s a special occasion or you’d like get some extra calories, substitute the whole milk for whipping cream.