- butter, as needed
- 1 garlic clove, pared, cut in half
- 1 lb potatoes, sliced 1/8-in. thick
- 2 oz low-fat Gruyere cheese
- nutmeg, to taste
- salt and pepper, to taste
- 1 cup milk
Butter 4-in. tart molds; rub with garlic.
Fill with alternating layers of potato and cheese, finishing with cheese.
Season each layer with nutmeg, salt and pepper.
Heat milk to boiling and season with salt.
Pour over tarts. Bake at 350° for 30 to 40 minutes.