Scalloped Potato Gratin Recipe

• servings: 7 servings
• total time: 1 hour 15 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 cup (1/7th of recipe)
• Calories: 160 kcal
• Total Fat: 4.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 0.5 mg
• Sodium: 42.5 mg
• Total Carbohydrate: 24.5 g
• Dietary Fiber: 2 g
• Total Sugars: 2.5 g
• Protein: 7 g