MEATLESS MONDAY

In keeping with the potato theme today's recipe is a low-fat potato casserole. It would be great as a side dish or to carry to a covered-dish dinner as a vegetable. Lots of times potato casseroles are full of fat and calories. This one cuts fat and calories by using low-fat and whole milk in place of cream, and flour for thickener in place of cream or cheese. The potatoes are pre-boiled to speed up the baking time since low-fat milk curdles if it is in the oven too long.

LOW-FAT SCALLOPED POTATOES
2 tbsp. unsalted butter, plus more for the dish
Kosher salt
3 pounds Yukon Gold potatoes, peeled and thinly sliced
2 tbsp. all-purpose flour
1 c. low-fat milk (1%), at room temperature
1 c. whole milk, at room temperature
freshly ground black pepper
1/4 tsp. freshly grated nutmeg
1/4 c. gruyere cheese

1. Preheat the oven to 350. 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, 8-10 minutes. Drain the potatoes and return to the pot.
2. Meanwhile, melt 2 tbsp. butter in a saucepan over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, 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.
3. 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.