Recipe Library
Scalloped Potato Gratin Recipe
Golden Yukon Gold potatoes soften in a fragrant bath of milk, thyme, bay leaf, and a whisper of nutmeg, then bake under a light blanket of melted cheddar until the top turns golden and the center turns silky. Each forkful delivers gentle creaminess with a touch of savory cheese and warm spice.
- Total
- 1 hr 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 7
Nutrition per Serving
- Calories
- 160
- Protein
- 7g
- Carbs
- 25g
- Fat
- 5g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 43mg
Ingredients
- olive oil spray (I used my misto)
- 6 medium peeled yukon gold potatoes (sliced 1/8-inch-thick (2 lb 4 oz peeled))
- 2 tbsp light butter (melted)
- salt and fresh pepper, to taste
- 1/2 tsp garlic powder
- 3 oz shredded reduced-fat Cheddar (I used Cabot) ((3/4 cup))
- 1 cup fat free milk
- 1 bay leaf
- pinch freshly grated nutmeg
- 2 tsp thyme
Instructions
- Preheat oven to 425°F.
- Spray an 11 x 7-inch baking dish with cooking spray.
- In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
- Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
- In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
- Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.