White potatoes don’t have to be super sinful, and Thanksgiving is bad enough with all the other starches and sweets. So this year I wanted to take a healthy twist on the traditional Thanksgiving mashed potatoes. And since I was already making a version of mashed sweet potatoes, I wanted to change it up with scalloped potatoes. I found this healthy recipe on another cooking blog I follow, and it looked so tasty I had to try it.
Potatoes are my ultimate comfort food, and these are dripping with gooey sharp cheddar cheese and spiced with fresh thyme. You would never guess that it’s on the lighter side of the menu! This potato dish is sure to become a Thanksgiving staple in my family.
Yes, it is as delicious as it looks.
What you’ll need:
6 medium yukon gold potatoes
2 tablespoons melted butter
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded reduced fat sharp cheddar cheese
1 cup fat free milk
1 bay leaf
pinch nutmeg
2 teaspoons fresh thyme
What you’ll need to do:
Preheat oven to 425 degrees. Spray an 11×7″ baking dish with cooking spray.
Peel your potatoes, then slice them as thinly as you can get them – aim for 1/8 inch thick.
In a large bowl, combine potatoes, butter, garlic powder, salt, and pepper.
Use a large sharp knife to cut the potatoes. If you have a good mandolin, you can use that instead to make thin slices.
Arrange half of the potato slices in the baking dish, then top with 1/3 cup cheese. Add the remaining potatoes.
In a small saucepan, bring milk, thyme, bay leaf, and nutmeg to a boil. Pour over potatoes. Top the potatoes with the remaining cheese and bake uncovered for about 45 minutes or until potatoes are tender.
Potatoes drenched in milk mixture before I added the cheese.
Enjoy!
SeaJetCook 