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Two-Cheese Scalloped Potatoes


"This casserole is best when served right out of the oven."
Original recipe yield: 8 - 3/4 cup servings.
Servings:
8

INGREDIENTS:

  • 1 1/2 cups fat free milk
  • 1 1/2 cups shredded reduced-fat extra-sharp Cheddar cheese, divided
  • 1 cup shredded reduced-fat Monterey Jack cheese, divided
  • 1/4 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 2 1/2 pounds peeled baking potatoes, cut into 1/4-inch-thick slices
  • 2 cups vertically sliced onion
  • cooking spray
  • 2 tablespoons chopped fresh parsley

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.
  3. Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley. Cover and bake at 350 degrees for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until potatoes are tender and cheese is browned.


Reprinted with permission of Cooking Light® magazine. All rights reserved.

CALORIES 233 (27% from fat); FAT 7.1g (sat 4g, mono 1.9g, poly 0.3g); PROTEIN 14.8g; CARB 28.5g; FIBER 2.5g; CHOL 25mg; IRON 1.2mg; SODIUM 377mg; CALC 377mg