We all loved my mom’s super-rich scalloped potatoes. I tweaked her recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It’s all about experimenting. —Diane Bramlett, Manteca, California,
Ingredients
- 3 pounds Yukon Gold potatoes (about 11 medium), peeled and thinly sliced
- 1/4 cup water
- 1/4 cup butter, cubed
- 1 large sweet onion, chopped
- 4 garlic cloves, chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 cups chicken broth
- 1/3 cup half-and-half cream
- 1 cup shredded Gruyere or Swiss cheese
- 1 cup shredded Monterey Jack or cheddar cheese
- Minced fresh chives, optional
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Directions
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Nutrition Facts
1/2 cup: 245 calories, 11g fat (7g saturated fat), 33mg cholesterol, 526mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 8g protein.
