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:

Quickview
149k Calories
5g Protein
4g Total Fat
21g Carbs
2% Health Score
Limit These
Calories
149k
7%

Fat
4g
7%

  Saturated Fat
2g
18%

Carbohydrates
21g
7%

  Sugar
1g
2%

Cholesterol
13mg
5%

Sodium
241mg
10%

Get Enough Of These
Protein
5g
12%

Vitamin B6
0.41mg
20%

Potassium
536mg
15%

Phosphorus
132mg
13%

Calcium
108mg
11%

Manganese
0.19mg
9%

Vitamin B3
1mg
9%

Vitamin C
6mg
8%

Magnesium
30mg
8%

Copper
0.14mg
7%

Vitamin B1
0.1mg
7%

Iron
1mg
6%

Fiber
1g
6%

Vitamin B2
0.1mg
6%

Zinc
0.71mg
5%

Vitamin B5
0.44mg
4%

Folate
17µg
4%

Vitamin B12
0.23µg
4%

Vitamin A
168IU
3%

Selenium
2µg
3%

Vitamin K
2µg
2%

Vitamin D
0.27µg
2%

covered percent of daily need
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