Skinny Scalloped Potato Gratin Recipe
Thinly sliced yukon gold potatoes, layered and baked in a light buttery sauce and shredded cheese. So good without the guilt!
This is one of those dishes that exceeded my expectations, you can use red potatoes or new potatoes, but I really love the buttery texture of yukon gold. The only thing I urge to ensure the potatoes are cooked and tender is that you slice the potatoes 1/8 inch thick, a mandoline really makes this easy. Any thicker and you’ll have to adjust the baking time.
This is a must for Thanksgiving!
Skinny Potato Gratin
Servings: 7 • Size: about a cup (1/7th) • Points +: 3 pts • Smart Points: 6
Calories: 160.2 • Fat: 4.4 g • Carbs: 24.6 • Fiber: 1.8 • Protein: 7.2 g • Sugar: 2.6
Sodium: 42.6 mg (without salt)
olive oil spray (I used my misto)
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled)
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar (I used Cabot)
1 cup fat free milk
1 bay leaf
pinch freshly grated nutmeg
2 tsp thyme
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.
Keywords: Skinny Scalloped Potato Gratin