Potato and Swiss Cheese Gratin

Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 3 cups whole milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon dried thyme
• 2 cups Swiss cheese, shredded
• 2 pounds Russet potatoes, washed, peeled, thinly sliced
• 1 cup sweet onion, peeled, thinly sliced

Directions:

1. Preheat oven to 350°F.
2. Coat a 9-inch pie plate or a small casserole dish with cooking spray.
3. In a small sauce pan, melt butter over medium heat; add flour, whisking for 2 to 3 minutes or until incorporated.
4. Gradually add milk, stirring until smooth.
5. Add salt, pepper, garlic powder, nutmeg, and thyme; bring to a boil over medium-high heat, then lower to medium-low heat.
6. Simmer for 5 to 7 minutes or until sauce is thickened.
7. Add 1-1/2 cups of shredded Swiss cheese, stirring until cheese is melted; cook for an additional 3 to 5 minutes over medium-low heat until sauce is smooth.
8. In a large bowl, combine potatoes and onions; add cheese sauce and toss to coat.
9. Transfer potato mixture to prepared pie plate; wrap tightly with foil.
10. Bake for 45 to 50 minutes or until potatoes are tender; remove foil.
11. Top with remaining 1/2 cup of shredded Swiss cheese; bake, uncovered, for an additional 5 to 10 minutes or until cheese is melted and lightly browned.

Tip: Gratin can be prepared up to one day in advance, and reheated prior to serving.