potato au gratine

I got this potato gratine recipe from my friend, in my 20's. This is my favorite potato dish and I have cooked often ever since. Now one of the essential ingredients - gruyere cheese - was removed from the original recipe, it does not matter, still it is delicious! I love this very much.

serves 1-2,

bechamel sauce

I table spoon Earth Balance (margarine)
1 tablespoon flour
1 cup soy milk
1 clove garlic,finely minced
1/8 teaspoon or more to taste salt
black pepper to taste

1 large, ~12ounces, potato

first prepare the bechamel sauce. Heat the margarine in a heavy saucepan over low heat and add flour, stirring thoroughly until flour is cooked,but not burned.
Remove from heat, and add soy milk, inced garlic. Put sauce pan back to the low heat, stirring quickly and continuously, until the sauce thickens and bubbles.Add the salt and black pepper to taste.

Preheat the oven to 400F

Wash and peal the potato and slice into thin slices, no thicker than 1/8 inch.
Add potato slices into the sauce, and mix well the potato and the sauce.
Transfer the potato into a baking dish (8 inches diameter). The potato layer should no thicker than 1/2 inch. So if you want to double this recipe, you should use larger baking dish. Bake for 15 to 20 minutes or until potato is cooked.