scalloped potato gratin
A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 spray olive oil
- 6 medium Yukon gold potatoes peeled, sliced 0.125-inch thick (about 2.25 lbs)
- 2 tbsp light butter melted
- 0.5 tsp garlic powder
- 1 pinch salt to taste
- 1 pinch freshly cracked black pepper to taste
- 3 oz shredded reduced-fat Cheddar cheese (about 0.75 cup)
- 1 cup fat free milk
- 1 bay leaf
- 1 pinch freshly grated nutmeg
- 2 tsp fresh thyme
Instructions
Preparation Steps
- Preheat oven to 425°F (220°C).
- Spray an 11 x 7-inch (or similar size) baking dish with cooking spray.
- In a large bowl, combine the thinly sliced potatoes, melted light butter, salt, garlic powder, and fresh cracked pepper. Toss gently to coat evenly.
- Arrange half of the seasoned potato slices in an even layer in the prepared baking dish. Sprinkle with 0.25 cup of the shredded Cheddar cheese. Layer the remaining potatoes over the cheese.
- In a small saucepan, combine the fat free milk, fresh thyme, bay leaf, and freshly grated nutmeg. Bring the mixture to a gentle boil over medium heat, then immediately remove from heat. Carefully pour the hot milk mixture over the layered potatoes in the baking dish.
- Top the potatoes with the remaining shredded Cheddar cheese. Bake uncovered for 45 to 50 minutes, or until the potatoes are tender when pierced with a fork and the gratin is golden brown and bubbly.
- Let the gratin rest for 5-10 minutes before serving to allow the sauce to set.
Notes
For best results, use a mandoline to slice potatoes thinly and uniformly. You can assemble this dish ahead of time and bake it when ready; just ensure it reaches proper internal temperature and tenderness. If the top starts to brown too quickly, you may loosely cover it with foil.