Ingredients
Scale
- 2 pounds Yukon gold potatoes, thinly sliced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup low-fat milk
- 1/4 cup vegetable broth
- 1/4 cup grated reduced-fat cheddar cheese
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- Pinch of salt (optional)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with oil or non-stick spray.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until soft and translucent. Add minced garlic and stir for about a minute until fragrant.
- In a small bowl, whisk together low-fat milk, vegetable broth, and flour until smooth.
- Pour the milk mixture into the skillet with the onions and garlic. Mix in dried thyme, dried rosemary, and black pepper. Add a pinch of salt, if needed. Simmer for 2 minutes until slightly thickened.
- Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce, ensuring even distribution.
- Sprinkle grated cheese evenly on top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for another 15–20 minutes until the potatoes are tender and the cheese is melted and golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
- Adjust the herbs to your taste for a more personalized flavor.
- For a dairy-free version, substitute low-fat milk and cheese with plant-based alternatives.
- Prep Time: 15
- Cook Time: 50
- Category: Side Dish
- Cuisine: American