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Scalloped Potato Gratin

  • Yield: Serves: 8
  • Prep Time: 20 minutes
  • Cooking Time: 45 minutes

Scalloped Potato Gratin


  • 2 lbs. Yukon gold potatoes (about 6 medium), peeled and cut into slices 1/8-inch thick
  • 1 1/2 cups grated sharp white Cheddar, divided
  • 3 tbsp. butter
  • 2 garlic cloves, minced
  • 1 tsp. ground thyme
  • 1/2 tsp. ground nutmeg
  • 1 cup half-and-half


  1. Preheat oven to 425°F. Coat an 11×7-inch baking dish with nonstick cooking spray. Arrange half of the potato slices in baking dish; top with 1/2 cup of the cheese. Add remaining potatoes, and season with salt and pepper to taste.
  2. In a small saucepan melt butter over low heat. Add garlic, thyme and nutmeg; cook and stir 2 minutes or until garlic is lightly browned. Add half-and-half; cook 2 minutes more. Pour mixture evenly over potatoes. Top with remaining cheese.
  3. Bake, uncovered, 40 to 45 minutes, or until potatoes are tender.


Per serving: 244 calories, 15g fat, 9g saturated fat, 41mg cholesterol, 148mg sodium, 22g carbohydrate, 2g fiber, 8g protein


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