• Extra-virgin olive oil
• 1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
• 3 teaspoons all purpose flour
• 3 teaspoons minced fresh chives
• 1 teaspoon minced fresh thyme
• 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
• 1 3/4 cups low-fat (1%) milk

Preparation:

Preheat oven to 350°F. Lightly oil 10-inch-diameter pie dish. Slightly overlap 1/3 of potato slices in bottom of dish. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over. Sprinkle with salt and pepper. Dot with 1/3 of goat cheese.

Repeat layering 2 more times. Pour low-fat milk over potatoes. Cover dish with aluminum foil and bake 1 hour. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 15 minutes; serve.

Makes 6 servings.

From Bon Appétit March 2002

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Photography by Stuart Spivak