Simple Scalloped Potatoes
You can never have too many side dish recipes, so give Simple Scalloped Potatoes a try. Watching your figure? This gluten free recipe has 150 calories, 6g of protein, and 5g of fat per serving. For 64 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. 10 people found this recipe to be delicious and satisfying. If you have nutmeg, garlic, gruyere cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. It will be a hit at your Easter event. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 27%, which is rather bad. Similar recipes include Simple Scalloped Potatoes, Scalloped Potatoes, and Scalloped Potatoes.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
4 fresh bay leaves
1/2 clove garlic
1/2 cup grated gruyere cheese (about 2 ounces)
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/4 teaspoon freshly grated nutmeg
2 pounds russet potatoes, peeled and sliced 1/8-inch thick
1/2 cup skim milk
1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
Equipment:
frying pan
oven
baking pan
Cooking instruction summary:
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.) Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves. Photograph courtesy Anna Williams
Step by step:
1. Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic.
2. Heat the skillet over medium-high heat.
3. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
4. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.
5. Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)
6. Dot the potatoes with the cut-up butter and sprinkle with the gruyere.
7. Bake until golden, about 25 minutes.
8. Let rest 5 minutes before serving. Discard the bay leaves.
9. Photograph courtesy Anna Williams
Nutrition Information:
covered percent of daily need
