STACKED POTATO GR AT IN

Hands-on time: 15 minutes Total time: 1 hour Makes: 12 servings These individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline. 2 kg large russet potatoes (about 5 total) 1 cup grated Parmesan cheese ¼ cup olive oil 2 tbsp chopped fresh thyme 4 cloves garlic, finely grated or pressed 1¼ tsp salt ¼ tsp freshly grated nutmeg ¼ tsp pepper Using mandoline or knife, slice potatoes crosswise into scant ⅛-inch thick rounds. In large bowl, stir together ¾ cup of the Parmesan, the oil, thyme, garlic, salt, nutmeg and pepper. Add potatoes; toss to coat. Placing largest pieces on the bottom and smallest on the top, layer potatoes on parchment paper–lined baking sheet to make 12 stacks. Bake in 400°F oven until potatoes are tender, about 35 minutes.

(Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven until warmed through, about 20 minutes.) Sprinkle with remaining Parmesan. Bake until Parmesan is bubbly and golden, about 10 minutes.

PER SERVING: about 210 cal, 7 g pro, 7 g total fat (2 g sat. fat), 31 g carb (2 g dietary fibre, 1 g sugar), 7 mg chol, 375 mg sodium, 643 mg potassium. % RDI: 11% calcium, 11% iron, 1% vit A, 42% vit C, 10% folate.