1 1/2 lbs. Yukon gold potatoes, peeled and cut into 1/2″ thick slices
1 1/2 lbs. baking potatoes, peeled and cut into 1/2″ thick slices
5 garlic cloves, thinly sliced
3/4 cup (6-ounces) 1/3 less-fat cream cheese, softened
1/2 cup (2 oz.) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
Preheat oven to 350 degrees. Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Place a food mill over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt and cream cheese. Spoon potato mixture into 11 x 7 inch glass baking dish coated with cooking spray. Bake at 350 degrees for 20 minutes or until thoroughly heated. Preheat broiler. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown.
This recipe is from Cooking LIght Magazine