I love cheese. Especially the extra sharp and sometimes stinky cheese. There’s so much flavor in just a tiny bite that you don’t need much. While I love most low fat and nonfat dairy products, reduced calorie cheese is something I just can’t do. And I’m okay with that.
This scalloped potatoes recipe comes from Ellie Krieger, one of my favorite celebrity chefs. It’s made with Gruyere cheese and I added in a little freshly shredded Parmesan as well. Any extra added bonus, this dish is not quite as heavy as typical scalloped potatoes as low fat milk is used instead of heavy cream. It’s a win-win and a great side dish for any meal.
Have a great weekend, everyone. Go out and savor some stinky cheese!
Scalloped Potatoes Au Gratin
Yield: 8 servings
- Olive oil spray
- 3 pounds yellow potatoes, like Yukon gold, unpeeled, sliced into 1/4-inch slices
- 3 cups cold low-fat milk
- 1/4 cup flour
- 2 garlic cloves, minced
- 1 large or 2 small sprigs thyme, or 1/2 tsp dried thyme
- 1 3/4 cups (6 ounces) grated Gruyere cheese
- 1/4 cup Parmesan cheese, shredded
- 1 1/2 teaspoons salt
- 1/2 tsp black pepper
1. Preheat the oven to 350 degrees F. Spray a 2 quart, shallow baking dish with olive oil spray.
2. Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool slightly.
3. Put the milk and flour into a large pan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt and pepper. Add 1 cup of the cheese and stir until melted.
4. Arrange half of the potatoes in the dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining Gruyere and the Parmesan cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.
Source: Ellie Krieger