LIGHTER SCALLOPED POTATOES

By Grandmax4

Ingredients

• 1 medium onion . minced
• 1 teaspoon vegetable oil
• 1/2 teaspoon table salt
• 1 medium garlic clove -- minced or pressed through a garlic press (about 1 teaspoon)
• 1 teaspoon minced fresh thyme leaves
• 1/4 teaspoon ground black pepper
• 2 1/2 pounds russet potatoes (about 5 medium) -- peeled and sliced 1/8 inch thick
• 2 cups 2% milk
• 2 bay leaves
• 2 teaspoons cornstarch
• 1 tablespoon water
• 3 tablespoons light cream cheese
• 2 ounces grated Parmesan cheese (about 1 cup)

Details

Servings 1

Preparation

Step 1

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees.

2. Combine the onion, oil, and salt in a Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8 to 10 minutes. Stir in the garlic, thyme, and pepper and cook until fragrant, about 30 seconds.

3. Add the potatoes, milk, and bay leaves and bring to a simmer. Cover, reduce the heat to low, and simmer until partially tender, and a fork can be slipped into a potato slice with some resistance, about 10 minutes. Discard the bay leaves. Whisk the cornstarch and water together, then add to the pot and bring to a simmer. Off the heat, stir in the cream cheese and 2 tablespoons of the Parmesan, being careful not to break up the potatoes.

4. Transfer the mixture to an 8-inch-square baking dish and sprinkle with the remaining Parmesan. Cover the dish with foil and bake for 20 minutes. Uncover and continue to bake until the potatoes are completely tender, a fork can be slipped into the center of the dish without resistance, and the top is golden brown, 10 to 15 minutes longer. Let cool for 10 minutes before serving.