Nearly Non-Fat Scalloped Potatoes

1. Preheat the oven to 350F and lightly grease a 3-quart baking dish. Bring a large pot of well-salted (think briny!) water to a boil while you slice your potatoes to 1/8″ thick slices on a mandoline.

2. Once the water is boiling, add in the potatoes. A great tip is to keep the sliced potatoes in a bowl of cold water to keep them from turning brown. Cook the potatoes for about 8 minutes until they are just beginning to get tender.

3. While the potatoes are cooking, make the cream sauce. Melt the butter in a saucepan over medium heat and stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly and begins to bubble (should only take a minute or so). Gradually whisk in both milks and simmer, whisking constantly for 5 minutes or until the mixture begins to thicken.

4. Take the cream sauce mixture off the heat and whisk in pepper and salt. I know this seems like a lot of salt, but you need to be generous with your salt in order to really bring out the flavor of the potatoes. Add in the nutmeg and stir well to combine. The potatoes should be done, so drain them and return them to the pot.

5. Pour the cream sauce over the potatoes, tossing gently to combine before transferring the mixture to the prepared baking dish. Shred your cheese and sprinkle it generously over the potatoes.

6. Pop the potatoes in the oven and bake for about 10 minutes. Then take the dish out of the oven and sprinkle the top with the Panko, plus a generous grind of both salt and pepper over the top of the dish. Increase the oven temperature to broil and bake for about 5-8 more minutes, until the top is browned. Let the dish rest for 10 minutes before serving.