Potato and Goat Cheese Gratin

• Extra-virgin olive oil
• 1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
• 3 teaspoons all purpose flour
• 3 teaspoons minced fresh chives
• 1 teaspoon minced fresh thyme
• 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
• 1 3/4 cups low-fat (1%) milk

1. Preheat oven to 350F.
2. Lightly oil 10-inch-diameter glass pie dish.
3. Slightly overlap 1/3 of potato slices in bottom of dish.
4. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over.
5. Sprinkle with salt and pepper.
6. Dot with 1/3 of goat cheese.
7. Repeat layering 2 more times.
8. Pour low-fat milk over potatoes.
9. Cover dish with aluminum foil and bake 1 hour.
10. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer.
11. Let stand 15 minutes; serve.

extravirgin olive oil, russet potatoes, flour, fresh chives, thyme, goat cheese, lowfat

Taken from www.epicurious.com/recipes/food/views/potato-and-goat-cheese-gratin-106331 (may not work)