Scalloped Potatoes

Serves 6 to 8
Time 1 hr 5 min
Scalloped Potatoes

Serve as a side dish at any meal or as a main course with a green salad on the side. To make preparation a snap, use a mandoline to slice the potatoes.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    2 teaspoonsextra-virgin olive oil
    1 1/2 cupslow-fat (1%) milk
    2 clovesgarlic, finely chopped
    2sprig fresh thyme
    2 poundsRusset potatoes, peeled and cut into (1/8-inch) slices
    1 teaspoonkosher salt
    1 cupgrated Gruyère cheese
    1/2 teaspoonground black pepper

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Method

Preheat the oven to 375°F. Coat a 2-quart baking dish with oil and set aside.


Heat milk, garlic and thyme in a small saucepan over medium until hot but not boiling. Remove from heat.


Arrange a layer of potatoes in an overlapping pattern over the entire bottom of the prepared dish.


Pour about a third of the milk mixture over the potatoes then season with salt and pepper and scatter a third of the cheese over the top. Repeat with 2 more layers. (Discard thyme or arrange across the top of the casserole, if you like.)


Bake until potatoes are tender and cheese is golden brown, about 50 minutes. Set aside to let cool briefly then serve.

Nutritional Info

Serving Size

Calories

170

Total Fat

3g

Saturated Fat

2g

Cholesterol

10mg

Sodium

330mg

Total Carbohydrate

29g

Dietary Fiber

2g

Total Sugars

5g

Protein

7g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.