This is a lovely side dish, and it was good reheated. It is an adaptation of Julia Child’s classic scalloped potato recipe. I further adapted it to make it even lower in fat by eliminating one tablespoon of butter (you don’t really need to butter the pan) and using Jarlsburg light cheese and non-fat milk. This is a quick dish to make with no fuss. No fussy sauce – just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. Mind you, this is the dish I made during which I sliced the tip of my finger off using a mandoline to slice the potatoes. This made the dish a bit more fussy. But if you’re careful, it’s a great dish. Use any kind of low fat sharp cheese and milk you have on hand. I’m going to try it with cheddar in the near future.
Gratin Dauphinois (French Scalloped Potatoes)
2 tablespoons melted butter, divided
6 peeled russet potatoes (about 2 pounds), cut into 1/8-inch slices
1 garlic clove, minced
3/4 cup (3 ounces) shredded Jarlsburg Light Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup non-fat milk, heated
Preheat oven to 425F. Spray an 11-by-7-inch baking dish or gratin dish with cooking spray. Arrange half the potatoes in dish, sprinkle with half the garlic, drizzle with half the butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.