Gratin Dauphinois (Scalloped Potatoes with Cheese)

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Gratin Dauphinois (Scalloped Potatoes with Cheese) Recipe
Becky Luigart-Stayner; Melanie J. Clarke
7 servings (serving size: 1 cup)


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1 garlic clove, halved
Cooking spray
6 peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) shredded Gruyère cheese
1 cup fat-free milk


Preheat oven to 425°.

Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers.

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender.

Created date

September 2004

Nutritional Information

Calories 228
Caloriesfromfat 24 %
Fat 6.7 g
Satfat 2.3 g
Monofat 2.1 g
Polyfat 1.2 g
Protein 7.6 g
Carbohydrate 36.6 g
Fiber 3.2 g
Cholesterol 10 mg
Iron 1.4 mg
Sodium 262 mg
Calcium 142 mg