Here’s a lightened-up recipe for scalloped potatoes. I tasted the sauce after I made it and thought it tasted pretty good, but then once the whole dish was ready, eh, I didn’t love it. Toby said it was alright and was good enough, but when I take the time to make a dish like this, I want it to be AWESOME, you know? I did use fat-free half-and-half instead of the whole milk, but I don’t think that would have made too much of a difference.
rating: 6
Low-Fat Scalloped Potatoes
(Food Network Magazine, Dec. 2010)
Ingredients:
2 tablespoons unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon gold potatoes, peeled and thinly sliced
2 tablespoons all-purpose flour
1 cup low-fat milk (1%), at room temperature
1 cup whole milk, at room temperature (I used fat-free half-and-half)
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1/4 cup grated gruyere cheese
Directions:
Preheat the oven to 350 degrees F. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.
Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoon pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.
Weight Watcher Points+ per serving= 7
The Peppertree 