red scalloped potatoesPosted: September 4, 2017
This recipe has been in my database for a while. It was in the Runner’s World January 2009 issue.
It calls for 6 red potatoes, sliced, whole wheat flour, Gruyère and parmesan cheese, garlic salt, ground pepper, a shallot and fat-free milk. The instructions say to layer the ingredients, add the milk, then bake for 25 minutes at 400° covered and another 20 uncovered. I pretty much followed the recipe except that I omitted the shallot.
It turned out very well. It was a tasty side dish on a Saturday evening.