Slice 3 pounds of Yukon Gold potatoes ¼ inch and
simmer them for about 8 minutes or until they are tender. Whisk ¼ C flour into
3 Cups low-fat milk (2%) over low heat.
While the potatoes are simmering away, bring the milk to a
slow boil, stir a lot and believe it or not, it gets nice and thick….Add lots
of black pepper, salt to taste and ¼ t mace. Also add 1 C of grated Gruyere cheese.
Arrange about ½ of the potatoes in a greased 9 X 13 casserole;
pour over ½ of the sauce. Make another layer of potatoes and sauce.
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