Scalloped Potatoes

Scalloped Potatoes

Recipe Rating: 3.27272
Serves 6 to 8
Serve as a side dish at any meal or as a main course with a green salad on the side. To make preparation a snap, use a mandolin to slice the potatoes.
  • Natural cooking spray
  • 1 1/2 cup low-fat milk
  • 2 cloves garlic, finely chopped
  • 1 sprig fresh thyme
  • 2 pounds russet potatoes, peeled and cut into (1/8-inch) slices
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
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Preheat oven to 375°F. Spray a 7- x 11-inch baking dish with cooking spray and set aside.

Put milk, garlic and thyme into a small saucepan and heat over medium heat until hot but not boiling. Remove from heat.

Arrange a layer of potatoes in an overlapping pattern over the entire bottom of the prepared dish. Pour about a third of the milk mixture over the potatoes then season with salt and pepper and scatter a third of the cheese over the top. Repeat with 2 more layers. (Discard thyme or arrange across the top of the casserole, if you like.)

Bake until potatoes are tender and cheese is golden brown, about 50 minutes. Set aside to let cool briefly then serve.
Nutritional Info: 
Per Serving: 170 calories (30 from fat), 3g total fat, 2g saturated fat, 10mg cholesterol, 330mg sodium, 29g carbohydrates, (2 g dietary fiber, 5g sugar), 7g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.