Potato Gratin

dargytaylor

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

Skinnytaste.com

Servings: 7 • Size: about a cup (1/7th) • Old Points: 2 pt • Points+: 3 pts
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

Directions:
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.
Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.

Curvy1taliana

This sounds delish, thanks for sharing. Wonder how it would be with some (whole wheat if you want) panko bread crumbs on top broiled for some crunch? mmmm

dargytaylor

This sounds delish, thanks for sharing. Wonder how it would be with some (whole wheat if you want) panko bread crumbs on top broiled for some crunch? mmmm

oh, i bet that would be good! i love the crunch from panko bread crumbs!!