Basil Scalloped Potatoes
|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|
|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|
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.