1. Preheat the oven to 375 degrees. Lightly coat 2-quart Le Creuset with olive oil and rub with cut sides of the garlic clove.
2. In a skillet, melt the butter and add the onion, cooking over medium heat, stirring frequently until it begins to soften, about 4 minutes. Add salt and pepper.
3. In the Le Crueset, layer about 1/3 of the potatoes. Spread with 1/2 the onions, 1/3 the cheese, and 1 tbsp. flour. Do another layer and then a third layer of potatoes. Save remaining cheese and chives.
4. Heat the milk and broth to simmer and then pour over the potatoes. The liquid should come just to the top of the potatoes. Sprinkle with salt and pepper.
5. Bake, uncovered, 60-80 minutes until the potatoes are soft and have absorbed most of the liquid. 15 minutes before they are done, sprinkle with remaining cheese. Sprinkle with chives before serving.
Nutritional Information per Serving: For 6 servings, about 200 calories each plus the cheese
2. In a skillet, melt the butter and add the onion, cooking over medium heat, stirring frequently until it begins to soften, about 4 minutes. Add salt and pepper.
3. In the Le Crueset, layer about 1/3 of the potatoes. Spread with 1/2 the onions, 1/3 the cheese, and 1 tbsp. flour. Do another layer and then a third layer of potatoes. Save remaining cheese and chives.
4. Heat the milk and broth to simmer and then pour over the potatoes. The liquid should come just to the top of the potatoes. Sprinkle with salt and pepper.
5. Bake, uncovered, 60-80 minutes until the potatoes are soft and have absorbed most of the liquid. 15 minutes before they are done, sprinkle with remaining cheese. Sprinkle with chives before serving.
Nutritional Information per Serving: For 6 servings, about 200 calories each plus the cheese
