Skinny Scalloped Potato Gratin
Thinly sliced yukon gold potatoes, layered and baked in a light buttery sauce and shredded cheese. So good without the guilt!
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 7
white meat free
gluten free
red meat free
pescatarian
- 1/2 tsp garlic powder
- salt and fresh pepper to taste
- 1 leaf
- 1 cup fat free milk
- pinch freshly grated nutmeg
- 2 tsp thyme
- olive oil spray (i used my misto)
- 6 lb 4 oz peeled)
- 2 tbsp light butter melted
- 3 oz (3/4 cup) shredded reduced fat cheddar (i used ca
- Carbohydrate 1.74309142857143 g
- Cholesterol 4.88 mg
- Fat 2.26842714285714 g
- Fiber 0.046228570665632 g
- Protein 1.26010714285714 g
- Saturated Fat 1.4125 g
- Serving Size 1 1 serving (437g)
- Sodium 56.8787142857143 mg
- Sugar 1.6968628579058 g
- Trans Fat 0.117751428571429 g
- Calories 32 calories
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.
