Review: Gratin Daphinois (or Scalloped Potatoes w/ Cheese)

[Sabrinah]

Well, my party went well over the weekend. My menu was green salad, teriyaki chicken wings, oven-baked chicken thighs, salmon with honey-mustard sauce, and new england clam chowder soup (which I almost forgot to serve). The biggest hit for the evening was the scalloped potatoes with cheese. Everyone loved it and it was SOOOOO easy to make. Truly, dishes like this is what motivates me to cook - simple and delicious. My DH (who usually rolls his eyes upon hearing the word "light and healty") loved it and even asked me to make it again tonight. Will definitely go in my "Favorite" recipebox.

[ewatkins]

What issue is this in?

[ElinorC]

I agree that the potatoes are delicious and very easy. I've made them many times and they always turn out great. Here's the recipe. It's in the 5 Star Cookbook and probably another issue.


* Exported from MasterCook *

Scalloped Potatoes with Cheese
(Gratin Daphinois)

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Potatoes Side Dish
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 garlic clove -- halved
Butter-flavored cooking spray
6 medium peeled red potatoes -- cut into 1/8-inch-thick slices
1 medium onion -- sliced thin
2 tablespoons margarine -- melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyère cheese
1 cup skim milk

1. Preheat oven to 425º. Rub an 11 × 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

2. Arrange half of potato and onion slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.

3. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425º for 50 minutes or until potatoes are tender. Let stand 10 minutes before serving.

Yield: 7 servings Serving Size: 1 cup


Source:
"Cooking Light, April 1997, p.198"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 162 Calories; 6g Fat (32.3% calories from fat); 6g Protein; 22g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 241mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

[Jewel]

Elinor, at the bottom of your Mastercook recipe it says that it's from Cooking Light, April 1997, page 198! I just received my 1998 CL Annual (thanks to Ebay! http://www.cookinglight.com/bbs/wink.gif ) so I won't have to print this and lose the paper! Yippee! http://www.cookinglight.com/bbs/biggrin.gif

[Curleytop]

I made the same potatoes last week to serve with leftover ham. The recipe was from 1997 as you mentioned, and I have those recipes downloaded from my MC CD. When I searched the cookbooks I found it, and copied and pasted it (including the graphic) into my personal cookbook. One of the things the original author of the recipe mentioned is that one can use any kind of potatoes (I used russets) and any kind of cheese (I used velveta light) and any kind of milk (I used nonfat) http://www.cookinglight.com/bbs/rolleyes.gif. It was the simplest, tastiest and fasted scalloped potatoes I ever made! A definite keeper!