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

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course, Side Dish

Cuisine American

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

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