These potatoes are much lower in fat and calories than traditional scalloped potatoes, yet they still have all of the delicious flavor. I like to serve these potatoes as a side with ham or pork chops.
3 lbs yellow potatoes (Yukon Gold) unpeeled, sliced into 1/8" slices
3 cups cold low-fat (1%) milk
1/4 cup flour
2 cloves garlic, minced
1 large or 2 small sprigs of thyme
1 3/4 cups grated Gruyère cheese
1 1/2 tsp salt
Preheat oven to 350. Spray a 2-quart shallow baking dish with cooking spray.
Place the potatoes in a large pot and cover with water. Bring water to a boil, then reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Do not overcook the potatoes. Drain, set aside, and allow to cool slightly.
Place the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat and discard the thyme sprig. Add the salt and 1 cup of cheese, stirring until the cheese is melted.
Arrange half of the potatoes in the baking dish. Pour half of the cheese sauce over the potatoes. Add the remaining potatoes and top with the remaining cheese sauce. Sprinkle with the remaining 3/4 cup cheese and bake until bubbling, about 25 minutes. Set under the broiler and broil on high until the top is browned, about 2 minutes.
Makes 8 (1 cup) servings
Calories per serving: 280
Saturated Fat per serving: 5g
Source: Comfort Food Fix - Ellie Krieger