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Basil Scalloped Potatoes

Chef.Foodie's picture
Ingredients
  Vegetable cooking spray 1
  Garlic 2 Clove (10 gm), minced
  Skim milk 3⁄4 Cup (12 tbs) (Divided)
  All purpose flour 1 Tablespoon
  Evaporated skimmed milk 3⁄4 Cup (12 tbs)
  Chopped fresh basil 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dried crushed red pepper 1⁄4 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Baking potato 1 3⁄4 Pound, peeled and thinly sliced to make 4 cups
  Shredded gruyere cheese 2 Ounce (1/2 Cup)
  Freshly grated parmesan cheese 2 Tablespoon
Directions

1. Coat a large saucepan with cooking spray; place over medium-high heat until hot. Add garlic, and saute until tender.
2. Combine 1/4 cup skim milk and flour; stir with a wire whisk until smooth. Add flour mixture to garlic; cook, stirring constantly, 1 minute or until mixture thickens. Gradually add remaining 1/2 cup skim milk, evaporated milk, and next 4 ingredients. Bring to a boil, stirring constantly. Add potato.
3. Spoon half of mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Top with half of Gruyere cheese. Repeat layers. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover and bake 15 additional minutes. Let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato
Servings: 
4

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