Preparation Time: 20 min.
Oven Mode: True Convection/ 350°F
Rack Position: 3 (third from bottom)
Total Cooking Time: 55 to 60 min.
Servings: 6
3 Tbsp. butter or margarine
2 shallots, peeled and chopped
3 Tbsp. all-purpose flour
1 ½ cups half-and-half or light cream
1 tsp. salt
¼ tsp. white or black pepper
¼ tsp. paprika
4 cups 1/8-inch thick potato slices (about 5 to 6 medium)
1 cup (4 oz.) shredded Swiss or Monterey Jack cheese
2 Tbsp. minced parsley (optional)
1. Place oven rack on position 3 (third from bottom). Preheat oven to True Convection/ 350°F. Spray a 12 x 8 x 2-inch baking dish or an oval au gratin dish with cooking oil spray.
2. In a 2-quart saucepan, melt the butter; sauté shallots for 3 minutes. Stir in flour until blended; then add half-and-half all at once. Cook and stir mixture over medium heat, just until it begins to boil. Reduce heat and simmer, stirring, for 2 minutes. Stir in the salt, pepper, and paprika; remove from the heat.
3. Layer half of the potato slices in the prepared baking dish. Spread half of the white sauce over the potatoes; sprinkle with half of the shredded cheese. Repeat layers.
4. Bake until potatoes are tender. Allow the potatoes to stand for 5 minutes. Sprinkle with parsley, if desired, and serve.
For traditional (non-convection) baking:
Preheat oven using the Bake Mode at 375°F. Bake 55 to 60 minutes.
1 SERVING: Calories 367 (54% from Fat), Fat 22 g , Saturated Fat 14 g, Cholesterol 72 mg , Sodium 524 mg
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