Monday, January 24, 2011

Low-Fat Scalloped Potatoes

2 T Butter
3 lbs Yukon gold potatoes - peeled & sliced thin
2 T Flour
1 cup 1% milk
1 cup whole milk
salt & pepper
1/4 tsp nutmeg
1/4 cup grated gruyere cheese

Preheat oven to 350.   Lightly butter 3 quart casserole.
Bring a large pot of salted water to a boil, add potatoes and cook until tender, 10-12 minutes.  Drain potatoes and return to pot.
Meanwhile, melt 2 T butter in a saucepan over medium heat.  Stir in flour and cook until just bubbly.  Gradually wisk in both milks, wisk constantly until thinkened, about 3 minutes.  Take off heat and season with salt, pepper, and nutmeg.  Pour sauce over potatoes.
Transfer to prepared baking dish and sprinkle with gruyere cheese.  Bake until heated through, about 10 minutes.  Switch oven to broiler and broil until browned, about 5 minutes.  Let rest 10 minutes before serving.

-Courtesy of Food Network Magazine - December 2010