Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: put the sliced potatoes in a salad bowl; add in the onion while the potatoes are still warm. to make the vinaigrette: whisk together the vinegar and salt in a small bowl. gradually whisk in the olive oil until an emulsion forms. whisk in the parsley and pepper. pour approximately 1/2 cup of the vinaigrette over the potatoes; toss gently but thoroughly coat potatoes. add more dressing if the mixture is too dry. to serve immediately: garnish the salad with chopped parsley and hard-boiled eggs. you may cover the potato salad and refrigerate for up to 6 hours. bring to room temperature and garnish before serving.

Target recipe: peel and slice potatoes thinly. use a food processor if available. lightly grease an ovenproof casserole. layer potato slices in casserole, sprinkling each layer with salt, pepper and nutmeg. press garlic over mixture. add cream and milk. you may prepare ahead of time up to this step. bake at 400 degrees f for about 40 minutes, or until potatoes are soft and creamy and golden brown on surface.