Simple light Scalloped Potatoes

By hanley89

Ingredients

• 1 1/2 tbsp unsalted butter, cut into pieces, plus more for brushing
• 1 clove garlic
• 2 pounds russet potatoes, peeled and cut into 1/8 inch thick slices
• Kosher salt and Freshly ground pepper
• 1 1/4 cup low sodium chicken broth
• 1/2 cup skim milk
• 1/4 tsp freshly grated nutmeg
• 4 fresh bay leaves
• 1/2 cup gruyere cheese, grated ( about 2 oz)

Preparation

Step 1

1. Position oven rack in upper third of oven and preheat to 425. Generously brush a large skillet with butter, then rub with garlic. Heat the skillet over medium high heat. Add half the potatoes, sprinkle with3/4 tsp kosher salt and pepper to taste, then arranged remaining potatoes on top. Sprinkle with 3/4 tsp kosher salt and pepper to taste. Pour the broth and milk over potatoes, then add nutmeg and the bay leaves; simmer 3 minutes
2.Generously brusha shallow baking dish with butter and slide potatoes into the dish and arrange with a fork, if desired( NOTE:If you skillet is ovenproof, you can skip this step and bake potaoes right in skillet)
3.Dot the potatoes with the cut up butterand sprinkle with gruyere. Bake until golden and potatoes are done about 25-30 minutes. Let rest 5 minutes before serving and discard bay leaves