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Cheesy Scalloped Potatoes
This recipe from Taste of Home is simple and classic. It's made the way my Aunt Loretta used to make her macaroni-and-cheese: it's layered. So, a little slicing, a little chopping, a little layering, and you have a classic scalloped potato dish, a perfect accompaniment to an Easter ham or Tuesday night's meat loaf.
CHEESEY SCALLOPED POTATOES
4 pounds potatoes, peeled and sliced (about 5 large potaotes)
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cups shredded reduced-fat cheddar cheese, divided
3 ounces reduced-fat Swiss cheese slices, finely chopped (3/4 cup), divided
2 medium onions, finely chopped
1-1/2 cups 2% milk
2 tablespoons minced fresh parsley
•Place a third of the potatoes in a shallow 3-qt. baking dish coated with cooking spray. In a small bowl, combine the flour, salt and pepper; sprinkle half over potatoes. Sprinkle with 1/4 cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.
•Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender.
Sprinkle with parsley. Yield: 8 servings.
Another great thing about Taste of Home is that it provides nutritional information, great for converting to my Weight Watchers points plus: One serving (about 3/4 cup) equals 235 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 556 mg sodium
Recipe and Photo: http://www.tasteofhome.com/Recipes/Cheesy-Scalloped-Potatoes