This was truly delicious, but I made it without butter and with 2% milk--it doesn't need a glob of butter or whole milk to be wonderful! I also used budget-friendly and lower fat swiss in place of Gruyere. I did not find it necessary to broil it, which was lucky because my glass baking dishes aren't broiler safe. Served as a side with some simple baked chicken and a salad of butter lettuce, red onion, and orange slices.
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
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Amount per serving
- Calories: 198
- Fat: 7.2g
- Saturated fat: 4.3g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 8.7g
- Carbohydrate: 24.1g
- Fiber: 1.4g
- Cholesterol: 22mg
- Iron: 1.1mg
- Sodium: 311mg
- Calcium: 204mg
- 1 garlic clove, peeled and halved
- 1 tablespoon unsalted butter, softened
- 2 1/2 cups whole milk
- 2 tablespoons minced shallots
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dash of grated whole nutmeg
- 2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch-thick slices
- 1/2 cup (2 ounces) shredded Gruyère cheese
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1. Preheat oven to 375°.
- 2. Rub a broiler-safe 11 x 7-inch baking dish with garlic; discard garlic. Coat dish with butter. Combine milk and next 5 ingredients (through potatoes) in a skillet; bring to a simmer. Cook 8 minutes or until potatoes are almost tender. Spoon potato mixture into prepared baking dish. Sprinkle with cheeses. Bake at 375° for 35 minutes.
- 3. Preheat broiler. Broil 3 minutes or until golden. Let stand 10 minutes.
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