Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 2 cups low-fat milk
- 1 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup grated reduced-fat cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Grease a baking dish with cooking spray.
- Peel and thinly slice the potatoes using a mandoline.
- In a saucepan, combine the milk, chicken broth, garlic, salt, pepper, and nutmeg. Heat until just simmering.
- Layer half of the potatoes in the baking dish, pour half of the milk mixture over them, and sprinkle with half of the cheese.
- Repeat with the remaining potatoes, milk mixture, and cheese.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, until golden and bubbly.
- Let it cool slightly before serving.
Notes
- For a richer flavor, feel free to use whole milk instead of low-fat.
- This dish can be prepared a day in advance and baked before serving.
- Excellent as a side dish with poultry or fish.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg