Ingredients
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-
6
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2
-
-
1/2
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3
-
1
-
1
-
-
2
-
-
-
-
-
Directions
If you love potatoes and cheese and want an easy dish that will impress during the holidays, such as Thanksgiving, Christmas, or Easter, this is it! These scalloped potatoes are lighter than traditional recipes that use a lot of butter and heavy cream. It uses just enough fat and cheese to make it healthy-ish. Gratins are my favorite. I also have a Brussels Sprouts Gratin and a Spinach Gratin that are a must every year.,Whenever my family gets together for the holidays, we all chip in and bring a side dish. Scalloped Potato Gratin is one of my go-to holiday sides. It takes a little time to cut the potatoes, but since everyone loves it, its worth it! To slice the potatoes thin and perfectly even, use a mandolin, which makes the prep work pretty quick. Mandolins can be dangerous, so I urge you to use a cut resistant glove (affil link) when cutting.,You can use red potatoes or new potatoes, but I really love the buttery texture of Yukon gold. Russet potatoes would also work, but they sometimes fall apart more easily.,This gratin recipe calls for cheddar cheese, but Gruyere would also be a good substitute.,To ensure the potatoes are cooked through and tender, slice the potatoes 1/8 inch thick. use this mandoline (afil. links) which really makes this a lot easier. Any thicker and youll have to adjust the baking time.,The main difference between scalloped potatoes and au gratin potatoes is the cheese. Both dishes consist of thinly sliced potatoes baked in a shallow dish covered in a cream sauce and sometimes breadcrumbs, which is then browned to give it a crispy crust. What makes an au gratin an au gratin is the cheese. The potatoes are still thinly sliced and covered with a creamy sauce, but they have cheese layered in between.,Brussels Sprouts Gratin,Spinach Gratin,Cheesy Cauliflower Bake,Spiralized Winter Veggie Gratin,Spiralized Veggie Gratin with Turkey
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Steps
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1
Done
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Spray an 11 X 7-Inch Baking Dish Withcooking Spray |
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2
Done
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in a Large Bowl, Combine Potatoes, Butter, Salt, Garlic Powder and Fresh Cracked Pepper. |
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3
Done
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Arrange Half of the Potato Slices in the Baking Dish; Top With 1/4 Cup Cheese. Add the Remaining Potatoes. |
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4
Done
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in a Small Saucepan, Bring Milk, Thyme, Bay Leaf and Nutmeg to a Boil; Pour Over Potatoes. |
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5
Done
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Top With Remaining Cheese Andbakeuncovered, For 45 - 50 Minutes, or Until Potatoes Are Tender. |
