low-fat scalloped potatoes
If you want to lighten up a weekday or holiday meal, this dish is definitely a winner. Recipe is from Food Network Magazine.
prep time
30 Min
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 tablespoons unsalted butter (plus more to coat the dish)
- - kosher salt
- 3 pounds yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk (room temperature)
- 1 cup whole milk, room temperature
- - freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup gruyere cheese, grated
How To Make low-fat scalloped potatoes
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Step 1Preheat oven to 350 degrees. Lighly butter a 3-qt. baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until tender 8-10 minutes. Drain the potatoes and return to the pot.
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Step 2Meanwhile, melt 2 tbsp. butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes.
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Step 3Remove from heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour sauce over the potatoes and gently toss to coat.
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Step 4Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere cheese. Bake until heated through, about 10 minutes. Switch the oven to broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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