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Skinny Scalloped Potato Gratin Recipe

Skinny Scalloped Potato Gratin
Skinny Scalloped Potato Gratin
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Skinny Scalloped Potato Gratin Recipe

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!

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)

 

Ingredients

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

 

Instructions

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

Written by antoine

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