Scalloped Potatoes

Photo: Charles Schiller; Styling: Lynn Miller
Make an easy potato side dish by layering slices of potato and onion with cheese, topping with milk and butter, and baking for about an hour. Serve with roast beef, pork, chicken or ham.

Yield:

Serves 8

Nutritional Information

Calories 241
Fat 12 g
Satfat 7 g
Protein 8 g
Carbohydrate 27 g
Fiber 3 g
Cholesterol 36 mg
Sodium 366 mg

Ingredients

1 large onion, halved and thinly sliced
2 1/2 pounds red potatoes, peeled and sliced 1/8 inch thick
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 cup shredded Gruyère, divided
4 tablespoons unsalted butter, melted
1 1/4 cups milk

Preparation

1. Preheat oven to 425ºF. Grease a 9-inch round baking dish.

2. Arrange half of onion slices in a circular pattern in dish, overlapping slightly. Repeat with potato slices, then sprinkle with 1/2 tsp. salt, 1/2 tsp. pepper and 1/2 cup Gruyère. Drizzle with 2 Tbsp. butter. Repeat with remaining ingredients, finishing with a top layer of potato slices.

3. Bring milk to boil and carefully pour over potatoes. Bake until tender and golden, 45 to 55 minutes.

Note:

September 2009