Rating: 5 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

Yield:
9 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.

Nutrition Facts

193 calories; calories from fat 27%; fat 5.8g; saturated fat 3.8g; mono fat 1.6g; poly fat 0.1g; protein 6.4g; carbohydrates 28.4g; fiber 2.4g; cholesterol 20mg; iron 0.7mg; sodium 341mg; calcium 90mg.
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