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Scalloped Fingerling Potatoes

September 10, 2010

There is nothing healthy about this dish, so if you came by expecting my usual diet friendly fare, you might want to turn around.  This was what I decided to do with the other half of the fingerling potatoes I roasted.  Scalloped or au gratin potatoes.  OMG YUM.  I didn’t calculate the nutrition info on this because I just didn’t want to know. We had these as a side to steaks.  DELISH!  Serves 2-3.


  • 3 cups of fingerling potatoes, sliced approximately 1/4″ thick (a mandolin slicer is great for this)
  • 6 tablespoons butter, cut into chunks
  • 1/4 to 1/2 cup skim milk
  • generous pinch salt
  • pinch pepper
  • pinch garlic powder
  • 2 oz. Swiss cheese, finely grated


  1. Preheat oven to 350 degrees.
  2. Spray a 7×11 baking dish (or larger) with cooking spray.
  3. Layer the potatoes across the bottom.
  4. Sprinkle with salt, pepper, and garlic powder.
  5. Dot the top of the potatoes with butter chunks.
  6. Use just enough milk to cover the bottom of the pan.
  7. Bake for 30 minutes.
  8. Add the shredded cheese and return to oven for another 15 minutes.

Printable version.

One Comment leave one →
  1. Lauralynn Elliott permalink
    September 10, 2010 8:00 am

    Oh, yum! Potatoes and cheese together. How can you go wrong?

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