Gratin Dauphinois

By Hklbrries

Scalloped Potatoes with milk, cheese and garlic.
This is an adaptation of Julia Child’s classic scalloped potato recipe. It’s fast, simple and savory. Use any kind of sharp cheese and milk you have on hand—it’s no fail.

Ingredients

• 3 tablespoons melted butter, divided
• 6 peeled russet potatoes (about 2 pounds), cut into 1/8-inch slices
• 1 garlic clove, minced
• 3/4 cup (3 ounces) shredded Gruyère or Swiss cheese
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 cup 2% low-fat milk, heated

Details

Servings 6

Preparation

Step 1

Preheat oven to 425F. Spread an 11-by-7-inch baking dish or gratin dish with 1 tablespoon of the butter.

Arrange half the potatoes in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.

Bake 40 minutes or until potatoes are tender, milk is absorbed and top is browned.

Nutrition Information:
Per serving
260 calories
11 g fat
8 g protein
33 g carbohydrates
2.5 g fiber
270 g sodium