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butter, as needed
1 garlic clove, pared, cut in half
1 lb. potatoes, sliced 1/8-in. thick
2 oz. low-fat Gruyere cheese
nutmeg, to taste
salt and pepper, to taste
1 cup evaporated skim milk
Butter 4-in. tart molds; rub with garlic. Fill with alternating layers of potato and cheese, finishing with cheese; season each layer with nutmeg, salt and pepper. Heat milk to boiling; season with salt. Pour over tarts. Bake at 350 degrees F for 30 to 40 minutes.
1 garlic clove, pared, cut in half
1 lb. potatoes, sliced 1/8-in. thick
2 oz. low-fat Gruyere cheese
nutmeg, to taste
salt and pepper, to taste
1 cup evaporated skim milk
Butter 4-in. tart molds; rub with garlic. Fill with alternating layers of potato and cheese, finishing with cheese; season each layer with nutmeg, salt and pepper. Heat milk to boiling; season with salt. Pour over tarts. Bake at 350 degrees F for 30 to 40 minutes.
