From Runner’s World – January, 2009
Better Bet: Hearty Red Scalloped Potatoes
Why Change: Reduce fat content by omitting cream. Boost vitamin C by 40 percent.
Olive oil cooking spray
6 red potatoes, in 1/4-inch slices
3 tablespoons whole-wheat flour
1 ½ ounces each shredded Gruyere and Parmesan cheeses (we used a lot more cheese!)
½ teaspoon garlic salt
Ground pepper to taste
1 small shallot, finely chopped
1 cup fat-free milk, warmed
Preheat oven 400° F
Spray 11″ x 7″ baking dish with oil. If you’re making 3 layers, line with 1/3 of the potato; sprinkle one tablespoon of flour, 1/3 of the cheese, garlic salt, pepper, and 1/3 of the shallots. Repeat layers. Pour milk on top. Sprinkle with rest of cheese. Bake covered for 25 minutes; uncover and bake 20 more minutes, or until potatoes are tender and browned.
Serves 6
First had this at Christmas dinner, 2008 – San Francisco