Potatoes & Green Beans Au Gratin

So, I wanted to give you a little French lesson, but I couldn't find the literal meaning for "au gratin." To me, it just means "topped with cheesy goodness." And that's a good enough description for me. Cheese is one of my down-falls. I eat it absolutely everyday. I know my sister-in-law understands this obsession, as I've literally seen her put shredded cheese on a plate, microwave it, and eat it...just like that. Now, that's my kind of woman. 

This dish is one of those cheesy goodness ones. See? The name says, "au gratin." So you know it's going to be good. I like that there are green beans in it, to make you feel just a little bit better for indulging in a carb smothered in cheese. It worked for me, so it can work for you. Enjoy!

{POTATOES & GREEN BEANS AU GRATIN}

2 lbs. red potatoes, thinly sliced

3 c. milk

2 cloved garlic, minced (I like to use my zester)

2 bay leaves

1 c. green beans (frozen, or if you use fresh, cut them and boil for 3 minutes)

1 c. Monterrey cheese, shredded

1/2 tsp. salt

1/2 tsp. pepper

Pinch of nutmeg

Preheat oven to 400 degrees. In a large pot, combine milk, potatoes, garlic, and bay leaves and bring to a boil. Reduce heat, and allow to simmer for 10 minutes; stirring frequently to prevent milk from burning to bottom (it's a mess!). Remove from heat and let stand 10 minutes. Drain potatoes, reserving 1 cup liquid. Discard bay leaves. Coat a 9x13 pan with cooking spray and arrange half of potatoes in bottom. Arrange green beans over potatoes. Sprinkle with remaining cheese, salt, and pepper. Stir nutmeg into reserved liquid, pour over potatoes. Cover pan with foil. Bake for 20 minutes. Uncover and bake for an additional 20 minutes or until cheese begins to brown.