Saturday, April 9, 2011

For Mrs. O'Brien: Cheesey Scalloped Potatoes

Taste of Home's
Cheesy Scalloped Potatoes
I put it out there that I wanted to hear from people about recipes they'd like to see on this blog.  First to respond was my friend Jill "It's good to be Mrs. O'Brien" O'Brien, a lovely young mom and fellow Skidmore College alumnus who leads a very hectic life with three little kids (the youngest, twins!).  She asked for a cheesey potato recipe, and I looked for something that won't take a lot of time or require a long list of ingredients.  I remember what it's like to try to put together a good meal with little kids running around (and still do - I often have my grandson Henry "helping" me in the kitchen!).

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. 


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:

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