Scalloped Potatoes

Serves 6 to 8


• 1 medium garlic clove, minced

• 3 tbsp. all-purpose flour

• 1 1/2 tsp. salt

• 1/8 tsp. white pepper

• 3 lb. medium yellow or white potatoes, peeled and thinly sliced

• 1 small onion, thinly sliced

• 1 c. shredded Gruyère cheese, divided, if desired

• 3 tbsp. unsalted butter

• 3 c. whole milk or half-and-half

• 2 tbsp. finely chopped parsley, for garnish


Preheat oven to 350 degrees. Spray a 9- by 13-inch ovenproof casserole dish with olive oil. Combine the garlic, flour, salt and pepper together in a small bowl and mix to combine.

Arrange 1/3 of the potatoes on the bottom of the dish and then sprinkle with half of the onions. Sprinkle half of the flour mixture on the onions. Sprinkle with 1/3 cup of grated cheese. Dot with 1 tablespoon of butter. Make another layer exactly the same way. Layer with the last third of the potatoes, the last third of the cheese and dot with the remaining tablespoon of butter. Pour over the milk or half and half and cover with foil. Place the casserole on a baking sheet.

Bake for 50 minutes. Remove the foil and continue baking another 45 minutes or until the top is golden brown and the potatoes are tender. Remove from the oven, sprinkle with the parsley and serve immediately.

Nutrition information per ⅛ serving:

Calories 240 Fat 7 g Sodium 490 mg

Carbohydrates 38 g Saturated fat 4 g Calcium 122 mg

Protein 6 g Cholesterol 21 mg Dietary fiber 3 g

Diabetic exchanges per serving: ½ milk, 2 bread/starch, 1½ fat.