Skinnier Scalloped Potatoes Recipe

By lorik

February 01, 2014

Skinnier Scalloped Potatoes Recipe

By

Above & Beyond

Save Recipe
Print

Ingredients

• 2 Tablespoons all-purpose flour
• 2 1/2 cups 2% low-fat milk
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper sauce (like Franks Red Hot)
• 1 1/4 cups shredded Cheddar cheese (5 ounces), divided
• 1 Tablespoon unsalted butter
• 2 pounds Yukon Gold potatoes, peeled and very thinly sliced with a mandolin, slicing blade of a food processor, or by hand

Preparation

Step 1

Preheat oven to 425 F. Coat a shallow 2-quart baking dish with nonstick cooking spray.

Whisk flour and milk in a medium, preferably nonstick saucepan until blended. Whisk in garlic, salt and pepper sauce and bring to a boil over medium-high heat, whisking frequently.

Reduce heat and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat and stir in 1/2 cup of the cheese and the butter.

Arrange about 1/2 of the sliced potatoes in prepared baking dish, slightly overlapping slices.

Pour about 1/2 of the sauce over top.

Arrange remaining potatoes on top. Pour remaining sauce over top. Press potatoes down, so sauce flows on top of potatoes and coats them.

Bake 25 minutes. Remove from oven. Press top of potatoes down to submerge in sauce. Sprinkle with remaining cheese.

Bake 25 minutes or until potatoes are tender when pierced with the tip of a knife and cheese is golden.

Let stand 10 minutes before serving. Garnish with sliced scallions, chives or chopped parsley if desired.