Scalloped Potatoes
Serves 6 to 8
Time 1 hr 5 min
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 mandoline to slice the potatoes.
Special Diets:
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cup low-fat (1%) milk
- 2 cloves garlic, finely chopped
- 2 sprig fresh thyme
- 2 pounds Russet potatoes, peeled and cut into (1/8-inch) slices
- 1 teaspoon kosher salt
- 1 cup grated Gruyère cheese
- 1/2 teaspoon ground black pepper
Method
Preheat the oven to 375°F. Coat a 2-quart baking dish with oil and set aside.
Heat milk, garlic and thyme in a small saucepan over medium 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 (2g dietary fiber, 5g sugar), 7g protein.
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.
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cup low-fat (1%) milk
- 2 cloves garlic, finely chopped
- 2 sprig fresh thyme
- 2 pounds Russet potatoes, peeled and cut into (1/8-inch) slices
- 1 teaspoon kosher salt
- 1 cup grated Gruyère cheese
- 1/2 teaspoon ground black pepper