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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an adaptation of Julia Child’s classic scalloped potato recipe. She loved it because it was fast, simple and savory. We agree. No fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. The classic combination of apples and cheddar with potato is my favorite. Ingredients:
3 tablespoons melted butter, divided |
1 1/2 lbs peeled russet potatoes, cut into 1/8-inch slices |
1 tart peeled apple, cut into 1/8-inch slices |
1 garlic clove, minced |
3/4 cup shredded extra-sharp cheddar cheese (or swiss if you're a purist!) |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1 cup 1% low-fat milk, heated |
Directions:
1. Preheat oven to 425°F Spread an 11-by-7-inch baking dish or gratin dish with 1 tablespoon of the butter. Arrange half the potatoes and apple in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.
2. Bake for 40 minutes or until potatoes are tender, milk is absorbed and top is browned.
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