Scalloped Potatoes

Always a big hit with guests, this casserole can be made 1 day ahead and reheated. The small amount of bacon and the low-fat milk give it a rich, creamy taste without a lot of fat.


Number of servings : 4

Prep time: 30 minutes

Cooking time: 1 hour

Type of meal : | Side Dishes | Side Dishes

Special diet :


1 clove garlic, peeled and halved
4 medium russet (baking) potatoes, peeled (2 pounds)
3 tablespoons all-purpose flour
1/2 teaspoon each salt and black pepper
1 cup thin strips yellow onion
2 strips bacon, diced and cooked (optional)
2 tablespoons unsalted butter, melted
1-1/2 cups low-fat (1% milkfat) milk, heated


  1. Preheat oven to 375°F. Grease the bottom and sides of a 13-inch x 9-inch x 3-inch baking dish and rub with the garlic clove. Thinly slice the potatoes and quickly place them in a large bowl of ice water.
  2. In a cup, mix the flour, salt, and pepper. Drain the potatoes and arrange half of them in the dish. Top with the onion, flour mixture, bacon if you wish, and the remaining potatoes. Brush with the butter, then pour the milk over all.
  3. Cover and bake 45 minutes. Uncover and bake 15 minutes more, or until tender.

Nutritional information: