Prep 10 mins
Cook 50 mins
Adapted from Cooking Light. If you prefer a different flavor cheese, then you may substitute whichever type you prefer, just so long as it is real cheese and not reduced fat. This recipe has already reduced the fat a lot from typical versions, and the amount of the cheese is just enough to give the taste and texture of the real real thing without going overboard. Also - if you are not watching your fat/calories, by all means use whole milk and butter if you prefer.
- Preheat oven to 425°F.
- Rub garlic halves all over the inside of a medium sized casserole (an oval dish or an 11x7" pan); discard garlic or save for another use.
- Grease pan with nonstick cooking spray.
- Place half of the potato slices in the pan; drizzle with 1 tablespoons margarine.
- Sprinkle with 1/4 tsp salt and 1/16 tsp pepper, then top with half of the cheese; repeat.
- Bring milk to just a boil over low heat in a small pan; then immediately pour into the casserole.
- Bake,uncovered,for 40 minutes or until potatoes are soft.
I followed the recipe to the tee and it turned out as... potatoes cooked in milk. The cheese turned into gross, flavourless goo. It was still edible but it was not scalloped potatoes.
It was great. Didn't have garlic on hand so I chopped up 1/2 onion and scattered them between the layers. Thank you, HeatherFeather! :)
Very good! especially for a lightened version, although I have to admit I did use 2% milk and old cheddar cheese, didn't have any gruyere in. Thanks for posting a keeper I can use at times other than New Year's dinner; it worked well with our little ham roast. I will do again.