Scalloped Potato Gratin Recipe

• portionen: 7 servings
• gesamtzeit: 1 hour 15 minutes

Zutaten

olive oil spray (I used my misto)

6Â 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

Anweisungen

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.

Nährwertangaben

• Portionsgröße: 1 cup (1/7th of recipe)
• Kalorien: 160 kcal
• Gesamtfett: 4.5 g
• Gesättigtes Fett: 0.5 g
• Cholesterin: 0.5 mg
• Natrium: 42.5 mg
• Gesamtkohlenhydrate: 24.5 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 2.5 g
• Eiweiß: 7 g