If you want to lighten up a weekday or holiday meal, this dish sounds like a winner! This recipe uses yukon gold potatoes and gruyere cheese along with a combination of low-fat and whole milk. Recipe from Food Network magazine.
- 2 tablespoons unsalted butter (plus more to coat the dish)
- kosher salt
- 3 lbs yukon gold potatoes, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup low-fat milk, at room temperature (1%)
- 1 cup whole milk, at room temperature
- fresh ground pepper
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 cup gruyere cheese, grated
- Preheat the oven to 350 degrees. Lightly butter a 3-qt baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8-10 minutes. Drain the potatoes and return to the pot. Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 teaspoons pepper, 1 1/2 teaspoons salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.
- Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere cheese. Bake until heated through, about 10 minutes. Switch the oven to broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.