Skinny(er) Scalloped Potatoes

Skinny(er) Scalloped Potatoes - sweetheatchefs.com

INGREDIENTS

Non stick cooking spray
10 medium peeled Yukon Gold potatoes, sliced thinly. I used my food processor attachment at 2mm
2.5 tbsp butter
salt and fresh pepper to taste
1 clove of garlic, or if you are a garlic lover (like me) 2 cloves minced or microplaned (if you don’t have cloves, 1/2-1 tsp garlic powder)
1 cup shredded reduced fat Cheddar or Gruye cheese or a combo of both
1/4 cup large grate parmesan cheese
2 cup fat-free milk
1 bay leaf
pinch freshly grated nutmeg
3 tsp thyme
2 tsp dijon mustard
1 green onion, thinly sliced for garnish
 
 
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DIRECTIONS

  1. Preheat oven to 425°F. Spray a 9″x 13″ baking dish with cooking spray.
  2. In a large bowl add potatoes, salt, & fresh cracked pepper. Toss well so everything is coated.
  3. The placement of the potatoes will happen in 4 different batches. First batch take 1/4 of the potatoes and layer them on the bottom of the pan.
  4. Add 1/4 of the cheese on top, repeat until all potatoes and cheese are in pan.
  5. In a small saucepan, bring milk, butter, dijon mustard, thyme, bay leaf and nutmeg to a boil over medium heat stirring very frequently so it does not scaldpour over potatoes (remove bay leaf)
  6. Top with the Parmesan cheese and green onions.
  7. Bake uncovered, for 40 – 50 minutes (depending on how thick your potatoes were) or until potatoes are tender. 

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