Scalloped Potato Gratin

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Scalloped Potato Gratin Recipe

Skinnytaste
A delicious Scalloped Potato Gratin recipe made with thinly sliced Yukon gold potatoes layered with cheese and a light buttery sauce
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American

Equipment

  • Bowl
  • Spoon
  • Knife
  • saucepan
  • Baking Dish

Ingredients
  

  • Olive Oil spray (misto)
  • 6 medium peeled Potatoes (Yukon Gold or Russet) Sliced 1/8 inch thick (2lb 4oz peeled)
  • 2 Tablespoons light Butter melted (we use Extra Virgin Olive Oil) can replace with Olive Oil
  • Salt and Pepper to taste
  • 1/2 teaspoon Garlic Powder
  • 3/4 Cups Shredded reduced-fat Cheddar can replace with Raw Cheese
  • 1 Cup Milk (we use A2 Milk
  • 1 Bay Leaf
  • pinch freshly grated Nutmeg
  • 2 teaspoons Thyme

Instructions
 

  • Preheat Oven to 425F.
  • Spray an 11 x 7-inch Baking Dish with Cooking Spray.
    Olive Oil spray
  • In a large Bowl, combine Potatoes, Butter, Salt, Garlic Powder and fresh Pepper.
    6 medium peeled Potatoes (Yukon Gold or Russet), 2 Tablespoons light Butter melted (we use Extra Virgin Olive Oil), Salt and Pepper to taste, 1/2 teaspoon Garlic Powder
  • Arrange half of the Potato slices in the Baking Dish: top with 1/4 Cup of Cheese.
    6 medium peeled Potatoes (Yukon Gold or Russet), 3/4 Cups Shredded reduced-fat Cheddar
  • In a small Saucepan, bring Milk, Thyme, Bay Leaf, and Nutmeg to a boil; pour over Potatoes.
    1 Cup Milk (we use A2 Milk, 1 Bay Leaf, 2 teaspoons Thyme, pinch freshly grated Nutmeg
  • Top with remaining Cheese and bake uncovered, for 45-50 minutes, or until Potatoes are tender
    3/4 Cups Shredded reduced-fat Cheddar