adapted from "Cooking Light" magazinePotato Gratin: serves 8 ( 4 points)
1 T. salted butter
garlic powder
2-1/2 c. 2% milk
2 T. finely chopped onion or shallot
salt and pepper to taste
dash of nutmeg
2 lb. Yukon Gold potatoes sliced thinly ( 1/8")
1/2 c. ( 2 oz) shredded Greyere cheese ( similar to Swiss)
1/4 c. grated Parmesan cheese
Preheat oven to 375. Rub an 11 x 7 baking dish with the butter and sprinkle with the garlic powder. Combine milk and next five ingredients ( through potatoes) in a large nonstick skillet; Bring to a simmer. Cook until potatoes are almost tender ( 10-15 minutes) Pour mixture into baking dish. Sprinkle with cheeses. Bake 40-45 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
1 T. salted butter
garlic powder
2-1/2 c. 2% milk
2 T. finely chopped onion or shallot
salt and pepper to taste
dash of nutmeg
2 lb. Yukon Gold potatoes sliced thinly ( 1/8")
1/2 c. ( 2 oz) shredded Greyere cheese ( similar to Swiss)
1/4 c. grated Parmesan cheese
Preheat oven to 375. Rub an 11 x 7 baking dish with the butter and sprinkle with the garlic powder. Combine milk and next five ingredients ( through potatoes) in a large nonstick skillet; Bring to a simmer. Cook until potatoes are almost tender ( 10-15 minutes) Pour mixture into baking dish. Sprinkle with cheeses. Bake 40-45 minutes or until bubbly and top is golden. Let stand 10 minutes before serving.
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