email this pageThis is an adaptation of Julia Child’s classic scalloped potato recipe. She loved it because it was fast, simple and savory. We agree. No fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. Use any kind of sharp cheese and milk you have on hand—it’s no fail.
Ingredients
3 tablespoons melted butter, divided
6 peeled russet potatoes (about 2 pounds), cut into 1/8-inch slices
1 garlic clove, minced
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup 2% low-fat milk, heated
Instructions
6 peeled russet potatoes (about 2 pounds), cut into 1/8-inch slices
1 garlic clove, minced
3/4 cup (3 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup 2% low-fat milk, heated
1. Preheat oven to 425F. Spread an 11-by-7-inch baking dish or gratin dish with 1 tablespoon of the butter. Arrange half the potatoes in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.
2. Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned. Serves 6.
Nutritional Information
2. Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned. Serves 6.
Per serving: 260 calories, 11g fat, 8g prot., 33g carbs., 2.5g fiber, 270mg sodium.
