Basil Parmesan Potato Gratin
1 lb. russet potatoes, peeled and cut into 1/4-inch slices
1/2 C. milk
2 garlic cloves, minced
1/4 t. salt
1/8 t. ground pepper
1 1/4 t. cornstarch
1/2 C. grated Gruyere or Swiss cheese
1/4 C. dried white breadcrumbs
1/4 C. freshly grated Parmesan cheese
2 T. basil chiffonade (thin ribbons)
1/4 C. diced green onion
Vegetable cooking spray
Combine the potatoes, milk, garlic, salt and pepper in a medium saucepan or deep frying pan. Simmer until the potatoes are nearly fork-tender.
Combine the cornstarch with 1 tablespoon water. Add to the potato mixture and simmer until thickened, about 2 minutes. Add the Gruyere.
Spray a 1-quart casserole dish with the cooking spray. Spoon the mixture into the prepared dish. Mix the bread crumbs and parmesan; sprinkle the mixture on top of the potatoes.
Bake at 350°F. until golden brown, about 15 minutes. Garnish with basil and green onions. Let rest about 10 minutes before serving.