Reduced Fat Scalloped Potato Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/2 cups fat free half and half 1 sprig fresh thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg 1 Tbsp unsalted Butter 6 medium yukon gold potatoes, and cut into 1/8-inch thick slices Salt and freshly ground black pepper 1/2 cup shredded Parmesan, plus 1/4 cup more for broiling
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the half and half with a sprig of thyme or 1/2 a Tbsp of dried thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove half & half from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Serving Size: Cut into 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user FITNESSSARA.
Preheat the oven to 375 degrees F.
In a saucepan, heat up the half and half with a sprig of thyme or 1/2 a Tbsp of dried thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove half & half from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Serving Size: Cut into 6 equal servings.
Number of Servings: 6
Recipe submitted by SparkPeople user FITNESSSARA.
Nutritional Info Amount Per Serving
- Calories: 260.6
- Total Fat: 5.8 g
- Cholesterol: 15.4 mg
- Sodium: 270.0 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 4.7 g
- Protein: 9.8 g
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