Skinny Scalloped Potato Gratin

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Potato

  Flesh and skin, raw

  6 ⅔ cup, diced or 1000g

• Butter

  Unsalted

  2 tbsp or 28g

• Salt

  Table

  1 dash or 0.4g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  3 oz or 85g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Thyme

  Fresh

  2 tsp or 2g

• Bay leaf

  Spices

  2g or 2g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

Directions

1. Preheat the oven to 425°F. Lightly grease an 11x7-inch baking dish with the olive oil.
2. Melt the butter. In a large bowl, toss the sliced potatoes with the melted butter, salt, garlic powder, and freshly ground black pepper until evenly coated.
3. Arrange half of the potatoes in the prepared dish and sprinkle with about 1/4 cup (roughly 1 oz) of the cheddar. Layer the remaining potatoes on top.
4. In a small saucepan, heat the milk with the thyme, bay leaf, and nutmeg until just at a simmer. Remove from heat, discard the bay leaf, and pour the infused milk evenly over the potatoes.
5. Top with the remaining cheddar and bake uncovered for 45 to 50 minutes, until the potatoes are tender and the top is golden and bubbly. Let rest 10 minutes before serving.