Light Potatoes Au Gratin

Directions

Put the potatoes in a pot & cover with tap water & 1/2 tsp salt. Place the pot over medium-high heat on the stove until the water boils.

Once boiling, cook for 5 more minutes or until the potatoes start to get tender, but still slightly firm. Drain the potatoes and set aside.

Preheat the oven at 180 C.

Heat a small pan over medium high heat. Once hot, add the olive oil and mushrooms; season with salt & pepper. Cook until mushrooms start to release their water, then add garlic. Give a good stir & turn off the heat (the mixture shouldn't be dry). Set aside.

In a small pot, whisk milk and flour until the flour is totally dissolves. Place the pot over medium heat stirring constantly until the sauce thickens.

Turn off the heat, add 1/4 cup cheese, nutmeg & paprika; whisk to dissolve the cheese. Season with salt and pepper.

Mix the potatoes with the mushroom and garlic mixture and evenly layer into a baking pan. Be sure they're not spread too thin.

Pour the sauce over the potatoes and sprinkle the remaining 1/4 cup cheese on top.

Bake uncovered for about 25-30 minutes, and broil the top golden brown to finish.

Note: To be sure potatoes are cooked through, they should be very soft when poked with a fork.