Here's an elegant, light variation on the usual creamy scalloped potatoes. The high starch content of Yukon Gold potatoes helps the slices stay together.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
MethodRub sides and bottom of 13- x 9-inch (3 L) glass baking dish with cut side of garlic; discard garlic. Grease dish; set aside.
In small bowl, combine cheese, salt, nutmeg and pepper. Using mandolin or slicer attachment on food processor, very thinly slice potatoes. Arrange one-third in overlapping layers in dish. Dot with one-third of the butter; sprinkle with one-third of the cheese mixture. Repeat layers once. Arrange remaining potatoes over top, pressing lightly.
In microwaveable liquid measure, microwave stock at high for 2 minutes or until hot; pour evenly over potatoes. Dot with remaining butter; sprinkle with remaining cheese mixture.
Cover with foil; roast in 350°F (180°C) oven for 1 hour. Uncover and roast until tender and knife inserted in bottom pierces potatoes easily, 45 minutes. (Make-ahead: Let cool; cover and refrigerate for up to 2 days. Cover and reheat in 375°F/ 190°C oven for 30 minutes.)
Nutritional facts Per serving: about
- Sodium 458 mg
- Protein 6 g
- Calories 185.0
- Total fat 7 g
- Cholesterol 19 mg
- Saturated fat 4 g
- Total carbohydrate 25 g
- Iron 4.0
- Folate 5.0
- Calcium 12.0
- Vitamin A 5.0
- Vitamin C 15.0