Lighter Scalloped Potatoes

From Andie Evans

Makes 6 to 8 servings

Total Cook Time: 40 minutes

2 Tbsp. unsalted butter, plus more for the dish

3 lbs. Yukon gold potatoes, peeled and thinly sliced

2 Tbsp. AP flour

1 c. 1% milk, at room temperature

1 c. whole milk, at room temperature

Freshly ground pepper

1/4 tsp. freshly grated nutmeg

1/4 c. grated gruyere cheese

Preheat the oven to 350 degrees. Lightly butter a 3-quart baking dish. Bring a large pot of salted water to a boil; add the potatoes and cook until just tender, 8 to 10 minutes. Drain the potatoes and return to the pot.

Meanwhile, melt butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cooke, stirring, until the paste puffs slightly, about 1 minute. Gradually whisk in both milks and simmer, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in 1/2 tsp. pepper, 1 1/2 tsp. salt and the nutmeg. Pour the sauce over the potatoes and gently toss to coat.

Transfer the potato mixture to the prepared baking dish and sprinkle with the gruyere. Bake until heated through, about 10 minutes. Switch the oven to the broiler setting and broil the potatoes until browned on top, about 5 minutes. Let rest 10 minutes before serving.

Per serving: 290 calories, 7 g fat