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Scalloped Potatoes with an "e"

Don't care about spelling? What about creamy scalloped potatoes without all the fat? I'd be the first to try a more decadent version if it was offered to me, but I'll save that for a special occasion and enjoy these more often.
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Prep Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 4 potato(es) good sized, red or yukon gold
  • 3 tbsp butter
  • 1 cup(s) onion sliced thin and 1" long
  • 3 tbsp flour
  • 2 cup(s) milk
  • 2 tbsp nutritional yeast optional but suggested
  • 1/3 cup(s) shredded cheddar cheese
  • 1/2 cup(s) bread crumbs optional

Method
 

  1. Prep Work: Scrub, then slice potatoes into very thin disks. Cut onion.
  2. Melt butter in large, oven-safe skillet. Remove from heat.
  3. Layer skillet: half of potatoes all onions 1 1/2 Tbsp. flour 1 Tbsp. nutritional yeast 1/2 tsp. pepper and 1 tsp. salt half of potatoes 1 1/2 Tbsp. flour 1/2 tsp. pepper and 1 tsp. salt 1 Tbsp. nutritional yeast
  4. Pour milk over potatoes and bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender; approx. 15 min.
  5. Preheat broiler. Sprinkle top of potatoes with cheese. Melt a few Tbsp. of butter, combine with bread crumbs and sprinkle over cheese. Broil 1-2 min. to melt cheese and brown bread crumbs. adapted from "Recipes and Tips for Healthy, Thrifty Meals" by USDA