2 tablespoons finely chopped fresh herbs such as thyme, tarragon or parsley
1 ¼ cups low-fat milk, divided
2 tablespoons all-purpose flour
1 cup cheese, divided
1 teaspoon white wine vinegar
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
Preheat the oven to 350ºF / 180ºC and brush all 12 sections of the muffin tin with a bit of oil or butter to prevent from sticking.
Cut the potatoes into 0.1 inch / 3 mm thick rounds.
Melt the butter in a small saucepan over medium heat. Add the shallots, garlic and herbs. Cook, stirring often, until the shallots are slightly softened, about 3 minutes, then add ¾ cup milk and heat until it starts to steam.
In a small bowl, whisk the flour and the remaining ½ cup milk until the consistency becomes smooth, then stir it into the hot milk mixture and cook, whisking constantly, until the sauce thickens, about 2 minutes. Remove from the heat and gradually whisk in ¾ cup cheese followed by the vinegar, salt and pepper, then transfer the mixture to a large bowl. Remove and discard the garlic clove. Add the potatoes and toss, separating any slices that stick together, until well coated.
Spoon about ⅓ cup potato mixture into each muffin cup. Top evenly with the remaining 1/4 cup cheese. Cover the muffin pan with foil and bake until the potatoes are tender, about 35 minutes. Let cool for 5 minutes and garnish with additional herbs, if desired.
