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    • Atara Kramer

      healthy scalloped potato gratin

    • Karin Betlaf

      Skinny scalloped potato gratin! Yummy side dish!

    • Jessie McClain

      weight watchers skinny scalloped potato gratin

    • Lucindy Owens

      Skinny Scalloped Potato Gratin #potato #skinny #sidedish #scalloped #holiday

    • Sara Skeen

      Skinny Scalloped Potato Gratin Thinly sliced yukon gold potatoes, layered and baked in a light buttery sauce and shredded cheese. So good without the guilt! This is one of those dishes that exceeded my expectations, you can use red potatoes or new potatoes, but I really love the buttery texture of yukon gold. The only thing I urge to ensure the potatoes are cooked and tender is that you slice the potatoes 1/8 inch thick, a mandoline really makes this easy. Any thicker and you'll have to adjust the baking time. This is a must for Thanksgiving! Skinny Potato Gratin Servings: 7 • Size: about a cup (1/7th) • Old Points: 2 pt • Points+: 3 pts Calories: 160.2 • Fat: 4.4 g • Carbs: 24.6 • Fiber: 1.8 • Protein: 7.2 g • Sugar: 2.6 Sodium: 42.6 mg (without salt) Ingredients: * olive oil spray (I used my misto) * 6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled) * 2 tbsp light butter, melted * salt and fresh pepper to taste * 1/2 tsp garlic powder * 3 oz (3/4 cup) shredded reduced fat Cheddar (I used Cabot) * 1 cup fat free milk * 1 bay leaf * pinch freshly grated nutmeg * 2 tsp thyme Directions: Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray. In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper. Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes. In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes. Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender

    • Kim Raffaldt

      Mountain Genealogists: Family Recipe Friday - Scalloped Potatoes

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