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1
Preheat the oven to 350 degrees F. Spray a 2 quart, shallow baking dish with olive oil spray.
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2
Put the potatoes into a large pot and cover with water.
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3
Bring to a boil over medium heat.
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4
Reduce the heat and simmer until the potatoes are just tender, about 8 minutes.
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5
Drain and set aside to cool somewhat.
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6
Put the milk and flour into a large saucepan and whisk until the flour is dissolved.
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7
Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes.
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8
Remove from the heat, discard the thyme sprig, and stir in the salt.
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9
Add 1 cup of the cheese and stir until melted.
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10
Arrange half of the potatoes in the baking dish.
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11
Pour over half of the cheese sauce.
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12
Add the remaining potatoes and top with rest of the sauce.
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13
Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling.
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14
Put under the broiler and broil on high until the top is browned, about 2 minutes.
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15
Serve hot.
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16
Calories 280; Total Fat 9 g; (Sat Fat 5 g, Mono Fat 2.6 g, Poly Fat .5 g) ; Protein 14 g; Carb 38 g; Fiber 4 g; Cholesterol 30 mg; Sodium 570 mg
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17
Excellent source of: Calcium, Phosphorus, Potassium, Protein, Vitamin B6, Vitamin C
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18
Good source of: Copper, Fiber, Folate, Iodine, Magnesium, Manganese, Niacin, Riboflavin, Selenium, Thiamin, Vitamin B12, Vitamin D, Zinc
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19
*1 sprig thyme =.5 teaspoon thyme leaves; analyzed with .25 teaspoon as sprig is removed.
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20
*Yellow potatoes (Yukon gold) not available for analysis.
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21
Analyzed small potatoes with skin.
