For those of you watching your caloric intake, this dish is considered low-fat and low-calorie, around 280 calories and 8 grams of fat per serving. The recipe serves 6, although I think those are generous helpings and could easily serve 8. I've taken this from an America's Test Kitchen cookbook but changed a couple of things here and there. Enjoy!
1 tablespoon canola oil
1 medium onion, minced
salt and pepper
3 garlic cloves, minced
1/2 tsp dried thyme
2 1/2 lbs russet potatoes, peeled and sliced 1/8 in thick (easy to do on a box grater)
2 cups 2% milk (do not use fat-free or 1% milk or else the sauce with curdle)
2 bay leaves
1 tablespoon water
2 teaspoons cornstarch
2 tablespoons light cream cheese
1 cup grated Parmesan cheese
1. Preheat oven to 450 degrees. Heat oil in a large dutch oven, add onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the garlic and thyme and cook for 30 seconds.
2. Add the milk, bay leaves and potatoes. Bring to a simmer. Cover and reduce the heat to low. Simmer until the potatoes are just tender but not all the way done, about 7-10 minutes.
3. Discard the bay leaves. In a small bowl, whisk the corn starch and water together, then add to the potatoes. Bring to a simmer. Move the pot off the heat and add the cream cheese, 2 tablespoons of the Parmesan, 1/2 teaspoon pepper and 1 teaspoon salt. Transfer the mixture to an 8x8 baking dish.
4. Sprinkle with the remaining Parmesan cheese, cover with foil and bake until bubbly, about 20 minutes. Remove the foil and bake another 10 minutes until cheese is browned. Let it cool 10 minutes before serving.